Mustard & onion dauphinoise

Deluxe and delicious – the perfect side dish for a celebration meal.

SERVES 8 PREP 30min COOK about 1hr 35min

• 2tbsp olive oil, plus extra to grease

• 3 large onions, finely sliced

• 1½tbsp wholegrain mustard

• 2tsp dried thyme

• 1.5kg (3¼lb) floury potatoes

• 600ml tub double cream

• 400ml (14fl oz) whole milk

• 2 large garlic cloves, crushed

• Handful fresh white breadcrumbs

1 Heat the oil in a large pan and gently cook the onions, covered, for 15min until completely soft – stir occasionally to make sure they aren’t catching (add a few drops of water if they are). Stir in the mustard, thyme and some seasoning; transfer to a bowl.

2 Preheat oven to 200°C (180°C fan) mark 6 and thoroughly grease a 3 litre (5¼ pint) ovenproof serving dish (not too deep). Peel the potatoes and slice into 3mm (⅛in) rounds – a mandolin is helpful for this. Put the potato slices into the empty large pan with the cream, milk, garlic and plenty of seasoning. Bring to the boil, then pour potato mix into the prepared dish and level the slices as much as possible. Top with onion mix and cover with foil.

3 Cook for 45min, then take off foil, scatter over breadcrumbs and return to the oven, uncovered, for about 25min, or until golden and the potatoes are completely tender (test by pushing a knife into the mixture – it should go through easily). Serve immediately.

GET AHEAD Prepare to end of step 2 up to 3hr ahead. Leave at room temperature. Complete recipe to serve.

PER SERVING: CALS 612; FAT 46G; SAT FAT 27G; CARBS 40G