Hasselback Dauphinoise
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Yes you heard right… HASSELBACK DAUPHINOISE.
And why this combination you ask? Let me tell you! Firstly, both dishes are iconic and top tier. Secondly, all the creamy rich goodness from the dauphinoise seeps into the hasselbacks, filling each slit with that velvety sauciness. It’s so naughty. I’m genuinely salivating and it is not attractive. I just love these so much.
If you’re intrigued by this recipe but want to master the classics first, I’ve got you covered. You can find my dauphinoise recipe here and my hasselback recipe here.
This was an absolute winner and would be a gorgeous side or starter to your Christmas dinner or just any fancy dinner tbh.
Ingredients
metric imperial
- 1 large maris piper potato per person (I could defs have more though)
- Vegetable oil
- 3+ garlic cloves sliced
- 2 sprigs of Rosemary
- 100g cheese of choice I used cheddar and double Gloucester, grated
- 100ml-ish of double cream
- Plenty of salt and pepper to season
Method
- Preheat the oven to 200°C Fan/425°F/Gas Mark 7.
- Slice your hassle backs, cover in oil and salt and pepper and bake for 30 minutes.
- Turn the potatoes upside down and bake for a further 30 minutes.
- After that turn the oven down to 160°C fan and turn the potatoes the right way up then toss over the garlic and rosemary and pour the cream in between the potatoes (try to use a small oven dish so the potatoes are tightly packed together so that the cream can penetrate the potatoes).
- Return to the oven for 20 minutes.
- Then add the cheese on top and bake for a further 10 minutes.
- Once it’s ready dig in. Maybe sprinkle over some parsley if you fancy it! Enjoy!