IN THE KITCHEN

Dauphinoise and Tartiflette Potatoes

THESE rich creamy baked potato dishes make wonderful alternatives to roast potatoes for a Sunday dinner.

They are really easy and fool proof to make, and with a little tweaking can create all sorts of one pot dishes or potato sides.

Just use your imagination and change the ingredients as you prefer. I have made a creamy Bombay potato side dish using the basic Dauphinoise recipe and added curry powder and a few whole fennel and cumin seeds.

Ingredients

Serves 4

1kg Peeled and thinly sliced King Edward or Maris piper potatoes

1 bulb of garlic peeled and finely grated

500-600ml Double cream

Salt and pepper to taste

30g salted butter

Method

Rub the butter evenly over the baking dish which will prevent sticking and burning.

Slice the potatoes as thinly as you can by hand and layer in a baking dish with the garlic and salt and pepper in each layer.

Pour over the double cream until it sits just under the top layer of potato.

Bake in a hot oven at 180ºC until the top is deeply golden and the potatoes are cooked through. This should take about one hour but may be quicker or slower depending on your oven.

For a lower calorie alternative use homemade chicken stock or white wine instead of the cream.

For an even richer take try making Tartiflette by adding some thinly sliced onions in between the potato layers and some pieces of chopped dry cured bacon and top the dish with a whole Reblochon cheese sliced in half through the equator so you have the two rinds upwards allowing the soft cheese to melt into the cream.