Dauphinoise potatoes
An old favourite. My Mum makes these and puts them with salmon and greens, and it’s one of the most NOSTALGIC meals for me.
We've also just discovered that an amazing combo is these with seared Tuna steak and ratatatouille. Weird sounding combo, I know, but it’s SO good.
These take about 1 hour to make, but you can cook them in big batches and save them for the week.
Recipe, makes 3-4 portions;
150ml single cream
150ml double cream
4 baking potatoes
Fine salt
3 bay leaves
1 white onion, diced
Method
Peel your potatoes, then slice into 1/2cm thick slices.
Boil a saucepan of water on your hob, salting it well.
Add your sliced potatoes and boil until just tender - this should take anywhere between 5-10 minutes.
Drain your potatoes, then add them to another saucepan, or large frying pan, covering in the cream.
Add your bay leaves and a splash of water, then leave to simmer on medium low heat, making sure every potato slice is submerged in cream.
Dice your white onion, into chunks just smaller than 1cm, then add them to your pan with the potatoes.
Season, then leave to simmer for 20-30 minutes, until fragrant.
Preheat your oven to 160°C.
Pour your potatoes into an ovenproof dish, then bake for 15-20 minutes, or longer, until you have a golden brown top.
Grind some freshly ground pepper ontop, then serve.
Best served with salmon, and even some tomato stew such as caponata or ratatouille.
Notes + Variations:
You could use a mix of sweet potatoes and normal ones if you fancy, but never skip on the bay leaves - that’s what makes this taste so good.
You can very easily make this vegan too - there are some very good vegan creams out there.
The double cream I use is actually vegan, from coconut collaborative, and I’ve seen vegan single cream from Alpro and even oatly.
