Dauphinoise Potatoes

I’ve been away and for that, my friends I am sorry. My posts have been much less frequent, my ratings have gone down and, worst of all; I’ve not really cooked anything decent enough to blog about in the last month or so.

So, yesterday in a bid to send the boyfriend off on his windsurfing holiday properly I popped to the butcher and bought a couple of MASSIVE aged rib-eye steaks. But I decided to serve the steaks with my favourite ever ever ever accompaniment.

I learned to make this about 15 years ago at my mother’s side, whenever we were home from school or now when we’re home from London for the weekend Mum would (and still does) head straight for Wykham Park Farm to pick up some juicy gorgeous steaks for dinner.  And I then make the dauphinoise.

Be warned – this is not, never has been, never will be a healthy dish. It is pure unadulterated gluttonous heaven!

For 2 (greedy) people

2 very large (baking size) potatoes – get an ‘all rounder’ or a Maris Piper
2 garlic cloves
1 onion
190 ml Double Cream
150 ml milk
A generous grating of cheddar
A knob of butter (at room temp)
Lots of salt & pepper
A sprinkle of Ground Nutmeg

  • Get your dish. For this I used a 6inch square dish and using some cling film or kitchen roll, squidge the butter round your baking dish, being sure to get all the sides and corners greased

  • Pre-heat the oven to 190 degrees
  • Very finely chop the onion, and garlic cloves – set aside
  • Peel the potatoes and using a mandolin or the slicer side on your grater very finely slice the potatoes so you have lots of round discs
  • Put the first layer on the bottom of the dish, over-lapping the edges slightly, try to keep it neat, it’s not so easy when you’re doing this for 20 people but for 2 it doesn’t take long

  • On the first layer sprinkle some onion and garlic bits
  • Season with salt and pepper
  • Next layer of potatoes
  • Just salt, pepper and the nutmeg (only a very very small sprinkle)
  • Next layer of potatoes, onion, garlic
  • Half of the cream and milk around the edges and down cracks in the middle
  • Next layer – keep going until you run out of potatoes
  • Pour over the rest of the cream and milk, the dish will be pretty full

  • Place on a baking tray (it will overflow and it’s easier to wash the tray than the oven) cover the dish with tin foil
  • Pop in the oven for 45 minutes
  • Open the oven, take off the tin foil and sprinkle the cheddar over the top
  • Leave the tin foil off and close the oven for another 15-20 minutes
  • Take it out and serve

This is just the most heavenly dish, but is a real treat – you can’t have this more than once a month unless of course you are trying to expand your waistline. I suppose you could use light cream, no cheese and skimmed milk, but it just wouldn’t be the same – go on – pop to the butcher, get a couple of steaks and get stuck in! Then go to the gym tomorrow….

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