Double Cheese and Balsamic Onion Dauphinoise
with Apple and Rocket Salad
Our Double Cheese and Balsamic Onion Dauphinoise is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450
Potatoes
1
Garlic Clove
1
Red Onion
12
Balsamic Glaze
(Contains Sulphites)
150
Creme Fraiche
(Contains Milk)
10
Vegetable Stock Paste
(Contains Celery)
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
100
Greek Style Salad Cheese
(Contains Milk)
1
Apple
12
Balsamic Vinegar
(Contains Sulphites)
40
Wild Rocket
Not included in your delivery
100
Reserved Potato Water
½
Sugar for the Onions
¼
Sugar for the Dressing
1
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water with 1/2 tsp salt to the boil. Peel and slice the potatoes into 1cm thick rounds.
Peel and grate the garlic (or use a garlic press).
Once boiling, add the potato slices to the water and simmer until just tender, 8-12 mins. Once cooked, reserve some of the potato water (see pantry for amount), then carefully drain in a colander.
Meanwhile, halve, peel and thinly slice the red onion.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the onion and season with salt and pepper. Fry, stirring occasionally, until golden, 8-10 mins.
Remove from the heat, then add the balsamic glaze and sugar for the onions (see pantry for amount). Cook until caramelised, 1-2 mins more.
Heat a drizzle of oil in the (now empty) pan used for the potatoes.
Once hot, add the garlic and cook until fragrant, 30 secs.
Add the creme fraiche, veg stock paste, reserved potato water and half the grated hard Italian style cheese. Stir to combine, bring to the boil, then remove from the heat. Season to taste with salt and pepper.
Lay half the cooked potato slices into an appropriately sized ovenproof dish. Top evenly with half the caramelised onion, then crumble over half the Greek style salad cheese. Pour over the creamy dauphinoise sauce, then add a layer of the remaining cooked potato slices.
To finish, top with the remaining caramelised onion, Greek style salad cheese and hard Italian style cheese.
Bake on the top shelf of your oven until golden brown and bubbling, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips.
In the meantime, quarter, core and thinly slice the apple (no need to peel).
In a large bowl, combine the balsamic vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
Just before you're ready to serve, add the rocket and apple to the dressing. Toss together.
When ready, share your cheese & balsamic onion dauphinoise between your plates.
Serve with the apple salad alongside.
Enjoy
