Extra Cheesy Garlicky Dauphinoise
with Cheddar Cheese | Perfect for sharing
Ward off vampires with this garlicky, extra cheesy dauphinoise!
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
1 unit(s)
Echalion Shallot
2 unit(s)
Garlic Clove
30 grams
Mature Cheddar Cheese
(Contains Milk)
150 grams
Creme Fraiche
(Contains Milk)
10 grams
Vegetable Stock Paste
(Contains Celery)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
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 some of the potato water (see pantry for amount), then carefully drain in a colander and set aside.
a) While the potatoes cook, halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a gar lic press).
b) Grate the Cheddar.
c) Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the shallot and fry until softened, 4-5 mins.
d) Stir in the garlic and cook until fragrant, 30 secs, then add the creme fraiche, veg stock paste 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 tuck in.
