Festive Dauphinoise
Let’s take your classic dauphinoise and zhuzh it up! If you’re looking to add that lil extra something to your plate over Christmas or any time of year really, make Poppy’s dauphinoise. This recipe was originally from my Christmas series, but since then, I’ve made it about three times since. So I can confirm it’s good all year round.
The first time I made it festive… and what makes a potato festive you may ask? Cinnamon and cloves baaaaby! I’ve also thrown in a spot of sage, wedge of brie and some other spices to fill your kitchen with all those lovely wintery aromas. What’s great about this recipe is you can literally customise based on the ingredients you have in the kitchen. Swap out the winter spices for the classic rosemary and thyme, or spice it up with some Nduja or even bacon bits. Yes it might not be authentic, but it’s delicious!
Basically, to summarise, it’s creamy, cheesy, garlicky and full of flavour. Three of my favourite things. Get the oven on bab x
Who wants more spuds?
If you’re after something a little less heavy and indulgent, why not try my boulangère potatoes or lemon boulangère potatoes for a tangy twist? Or to keep the indulgent theme going, you’ll love my hasselback dauphinoise.
Ingredients
- 5 Maris pipers
- 250ml double cream
- 1 garlic clove
- 3 whole cloves
- 2 whole allspice
- 1 whole star anise
- 1 whole cinnamon bark
- 9ish sage leaves
- 200g brie
- 100g cheddar
- Plenty of salt to season
- Pinch of white pepper
- Pinch of ground nutmeg
Method
- Peel and slice your potatoes, then place the sliced potatoes into water so they don’t brown.
- Preheat your oven to 150°C Fan/160°C/320°F/Gas Mark 2.
- Grab a saucepan and add in your double cream, garlic, some salt, pepper and the spices.
- Leave to warm until thickened slightly.
- After it has thickened, take it off the heat.
- Drain your potatoes and add them to the cream.
- MAKE SURE YOU REMOVE THE WHOLE SPICES OTHERWISE SOMEONE WILL BE CRUNCHING DOWN ON THAT BARK!!
- At this point you can just pour this mix into an oven tray and bake them or you can be anal like me and layer them neatly. Your choice.
- Start layering the potatoes, just slightly over lapping. In between the potato layers season with salt and a little of the cream.
- Once all the potatoes are used up, pour over the remaining cream.
- Place the sage and Brie on the top and cover in foil, then place in the oven.
- After the 30 minutes, remove the foil and add on the grated cheddar. Leave in the oven at 160°C for another 20-30 minutes until golden on top.
- Serve up as a snack or the carby star of your dinner. But most importantly, just dig in and enjoy!!