Dauphinoise potatoes
A traditional favourite side dish, great with additional leeks and onion.
Ingredients:
- 1 kg/2lb 4oz baking potatoes, peeled and placed in a bowl of cold water to prevent them from browning (use floury potatoes such as Russet, King Edward, Maris Piper or Desiree)
- 3-4 cloves garlic, crushed
- 500ml/17½fl oz soya cream (Alpro do a vegan equivalent to single cream, you can also get rice or oat cream now, too)
- Salt and freshly ground black pepper
- Nice additions: Thinly sliced onion or leek
Method:
1. Preheat the oven to 160C/320F/Gas 2.
2. Grease a large oven-proof dish and place next to your chopping board. Slice the potatoes into thin slices, about 3mm/⅛in thick. Place the slices into a bowl as you cut them.
3. Layer the potatoes in the dish, sprinkling with bits of garlic and seasoning with salt and pepper as you go.
4. When all the potato slices are arranged in the bowl, top them with the soya cream.
5. Press the potato down with the back of a spoon or your hands so it forms a solid layer. The cream should come to just below the top layer of potato (top up with more double cream if necessary).
6. Bake for one and a half hours, or until the potatoes are completely tender. Don't have the oven too hot otherwise the top will burn before the potatoes have softened.
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