30 mins
Not Too Tricky
serves 6
About the recipe
Potato dauphinoise doesn't need to be a labour of love – this easy version is on the table in just 30 minutes. If you're after a next-level side dish for roast dinners, Christmas or Thanksgiving, this ticks a lot of boxes.
Ingredients
1 onion
1kg Maris Piper potatoes
1 whole nutmeg, for grating
2 cloves of garlic
1 x 300ml tub of single cream
4 anchovies in oil, from sustainable sources (optional)
75g Parmesan cheese
2 fresh bay leaves
½ a bunch of fresh rosemary, thyme or sage (10g)
olive oil
Top Tip
A super-indulgent serving suggestion would be a lovely steak or pork chop. Salmon would work beautifully here, as would braised or roasted veggies such as cabbage or chard, beetroot and fennel.
Method
- Preheat the oven to 200°C/400°F/gas 6.
- Peel and halve the onion. Wash and finely slice the potatoes, then very finely slice with the onion using patient knife skills, on a mandolin (use the guard!) or in a food processor.
- Tip the potatoes and onion into a large sturdy roasting tray and season with a pinch of sea salt and black pepper. Grate over a few scrapings of nutmeg and crush in the unpeeled garlic cloves and pour in the single cream.
- Tear in the anchovies (if using) and finely grate over most of the Parmesan. Add the bay leaves, pick in the herbs and add 2 tablespoons of olive oil. Use your clean hands to mix and toss everything together, then put the tray over a medium heat. Pour in 300ml of boiling kettle water, cover tightly with tin foil and leave on the heat for 5 minutes.
- Remove the tin foil. Finely grate over the remaining Parmesan. Drizzle the remaining thyme sprigs with oil, scatter on top and put into the oven on the top shelf to cook for 30 minutes, or until golden brown and bubbling.
Tags
Perfect Christmas gifts
