I can totally eat this for dinner with nothing else. Yes it makes a beautifully indulgent side dish with steak or salmon or roast lamb, but a double helping of this glorious dish, eaten whilst sat on the sofa in my PJs? Heaven.
What do we need?
Steps to make it
(Full ingredients and recipe instructions in recipe card below) Potato Gratin is often a term used interchangeably with dauphinoise potatoes. Any baked dish of thinly sliced vegetables cooked with cheese and butter is generally a gratin. Potato gratin can be made with a creamy sauce, sometimes with the inclusion of onions, garlic and/or breadcrumbs. Boulangere potatoes are thinly sliced potatoes cooked in the oven in a dish with thinly sliced onions, stock, herbs (thyme, rosemary or sage) and butter.
Season with a little parsley before serving.
Why to I need to par-boil the potatoes first?
Pro-tips:
Peel the potatoes, then use the slicing attachment on a food processor to slice the potatoes thinly and quickly. A mandolin is a good alternative to consistently slice the potatoes, although it will take longer. When par-boiling the potatoes in the sauce, use a blunt knife to separate the layers of potato. The starch in the potatoes means the potato slices will try to stick together without having any sauce in between them. Stuck together potato slices is comparable to not slicing the potatoes at all, and it means the potatoes won’t cook evenly. Separate them out in the pan and ensure all of the slices get coated in the sauce and you’ll have perfectly tender, creamy potatoes. Don’t worry about arranging the potatoes neatly in the baking dish. So long as they’re fairly flat on top, they’ll cook evenly and you’ll still see those lovely layers when you cut into the dauphinoise.
Watch how to make it:
How about roast leg of lamb, slow-roast shoulder of lamb or rack of lamb. You could also serve it as part of a roast pork, roast beef or roast chicken dinner Serve along with:
Green Beans with Garlic and Parmesan Simple Butter Pepper Carrotsor Baked Parmesan Sprouts with Bacon
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