Double Cheese, Truffle & Rosemary Dauphinoise
Sharing Dish | with Cheddar and Hard Italian Style Cheese
A delicious, cheesy side dish to your dinner! Creamy potatoes layered up with Cheddar and baked until golden and bubbling.
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 grams
Potatoes
2 unit(s)
Garlic Clove
30 grams
Mature Cheddar Cheese
(Contains Milk)
1 bunch(es)
Rosemary
150 grams
Creme Fraiche
(Contains Milk)
10 grams
Vegetable Stock Paste
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
1 sachet(s)
Truffle Zest
Not included in your delivery
75 milliliter(s)
Reserved Potato Water
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a medium saucepan of water to the boil with 0.5 tsp salt.
b) Peel and slice the potatoes into 1cm thick rounds.
c) Once boiling, add the potato slices to the water and simmer until just tender, 8-12 mins.
d) Once cooked, reserve 75ml of the potato water, then carefully drain in a colander and set aside.
a) While the potatoes cook, peel and grate the garlic (or use a gar lic press) and grate the Cheddar cheese.
b) Pick the rosemary leaves from their stalks and roughly chop (discard the stalks).
c) Heat a drizzle of oil in a large frying pan on medium heat. Once hot, stir in the garlic and cook until fragrant, 30 secs, then add the creme fraiche, veg stock paste, rosemary and reserved potato water. Mix together, bring to the boil, then remove from the heat.
a) Stir the Cheddar and half the hard Italian style cheese into the creamy sauce. Season to taste with salt and pepper.
b) Lay the cooked potato slices in layers in an appropriately sized ovenproof dish, then pour over the creamy sauce.
c) Sprinkle the remaining hard Italian style cheese on top.
d) Bake on the top shelf of your oven until golden brown and bubbly, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips.
e) Remove from the oven and sprinkle over the truffle zest to finish. TIP: Use less truffle if you prefer a milder truffle taste.
Enjoy!
