October 30, 2017

Cooking With Cheese – Garlic Cheese Mash and Goats Cheese Dauphinois

By In Recipes
According to Wikipedia there are between 350 to 450 distinct types of French cheese. These are grouped into eight categories ‘les huit familles de fromage‘. As there can be many varieties within each type of cheese it is said that there are closer to 1,000 different types of French cheese. Britain incidentally has 700 named cheeses. Cheese is one of my passions; especially when matching with wine.

When a challenge was sent over to detail some recipes involving French produce, cheese was obviously going to play a part. Here then two recipes taking Tomme (a cows milk cheese from either the Savoie or the Pyrénées, mine was from the Savoie) and Rocamadour (A goats cheese also from the Pyrénées).

Sausages With Garlic Cheese Mash

Sausages With Garlic Cheese Mash

Sausages With Garlic Cheese Mash

Sausages With Garlic Cheese Mash

Sausages With Garlic Cheese Mash

Using the fine Tomme Cheese from the Savoie

Course Main Course
Cuisine French
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 4 people


  • 400 g Tomme Cheese
  • 12 pork sausages
  • 1 kg floury potatoes
  • 500 ml red wine
  • 500 ml chicken stock
  • 250 g Creme Fraiche
  • 100 ml whole milk mixed with the creme fraiche
  • 15 g unsalted butter softened
  • 15 g plain flour
  • 1 tbsp Pomegranate molasses
  • 3 sprigs fresh thyme
  • 4 cloves garlic 2 sliced, 1 whole, 1 crushed
  • 2 tsp vegetable oil


  1. Set oven to 200/180 Fan

  2. Roast the sausages and the two sliced garlic cloves in a roasting tin (drizzled with oil) for 40 minutes or so. 

  3. Reduce the wine and chicken stock until slightly thickened and syrupy (about 20 minutes) Mix the butter and flour together to make a paste and then whisk into the sauce. Heat gently and add the molasses and season. 

  4. Cook the potatoes in a pan of boiling salted water with the whole garlic clove and some thyme sprigs until soft (20 minutes or so). Drain well and allow to steam dry. Remove the thyme and mash well.

  5. Add the warmed creme fraiche/milk mix and season. Mix to a smooth texture. 

  6. Over a low heat mix the cheese into the mash until melted and velvety. Stir in the crushed garlic. 

  7. Serve the cheese-mash with the sausages and the wine sauce. 

Sun-Dried Tomato and Goats Cheese Dauphinois Potatoes

Sun-dried Tomato and Goat's Cheese Dauphinois Potatoes

Sun-dried Tomato and Goat’s Cheese Dauphinois Potatoes

Sun-dried Tomato and Goat's Cheese Dauphinois Potatoes

Sun-Dried Tomato and Goat's Cheese Dauphinois Potatoes

Course Main Course
Cuisine French
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 4 people


  • 1.5 kg maris piper potatoes thinly sliced
  • 150 g mild soft goat's cheese
  • 140 g goat's cheese Rocamadour
  • 600 ml double cream
  • 300 ml whole milk
  • 300 g sun-dried tomatoes drained and finely chopped
  • 4 cloves garlic crushed
  • 50 g parmesan
  • 1 pinch freshly grated nutmeg
  • 4 sprigs rosemary
  • 4 sprigs thyme


  1. Oven to 150/130 Fan

  2. pick the leaves off the herbs and chop finely.

  3. Beat the soft goats cheese until mixed with the cream. Add the garlic , nutmeg and herbs. Whisk until smooth. Season and whisk again.

  4. In an ovenproof dish layer half the sliced potatoes and pour over half the cheese and cream mixture.  Scatter over half the sun-dried tomatoes.

  5. TOp with the remaining potatoes and then the remaining cheese and cream mixture. 

  6. Bake in the oven for one hour. Then top with the Rocamadour goat;s cheese and the remaining sun-dried tomatoes.

  7. Bake for a further 30 minutes until the potatoes are cooked through. Stand for 10 minutes before serving. 

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