Double Cheese and Garlic Dauphinoise

Name: Double Cheese and Garlic Dauphinoise with Monterey Jack and Italian Style Hard Cheese | Serves 2
Total time: 30 min
Yield: 2
Cuisine: French
Ingredients: 450 Potatoes; 1 Echalion Shallot; 2 Garlic Clove**; 1 Vegetable Stock Powder; 30 Monterey Jack Cheese; 150 Creme Fraiche; 40 Grated Hard Italian Style Cheese; 75 Water for the Sauce

with Monterey Jack and Italian Style Hard Cheese | Serves 2

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Tags:

Veggie

Allergens:

Milk

•Egg

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.

Total30 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

450

Potatoes

Echalion Shallot

Garlic Clove**

Vegetable Stock Powder

Monterey Jack Cheese

150

Creme Fraiche

(Contains: Milk)

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

Water for the Sauce

Nutritional information

Energy (kcal)540 kcal

Energy (kJ)2261 kJ

Fat34.1 g

of which saturates21.4 g

Carbohydrate47.8 g

of which sugars7.3 g

Protein16.9 g

Salt0.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Medium Saucepan

•Colander

•Knife

•Garlic Press

•Grater

•Grill Pan

•Oven dish

Instructions

a) Bring a medium saucepan of water to the boil with 1/2 tsp of salt and preheat your oven to 220°C. b) Peel the potato and slice into 1cm wide rounds. c) Pop the potato into your pan of boiling water, cook until just tender, 10-12 mins. Tip: The potato is cooked when you can easily slip a knife through, but be careful because you don't want the potato to overcook. d) Once cooked, reserve some of the potato cooking water (see ingredients for amount), then carefully drain in a colander and set aside.

a) Meanwhile, halve, peel the thinly slice the shallot. b) Peel and grate the garlic (or use a garlic press). c) Grate the Monterey jack cheese. d) Heat a drizzle of oil in a frying pan on medium heat. Once hot, add the shallot and fry until softened, 4-5 mins. e) Stir in the garlic and cook for 1 minute, then pour in reserved pasta cooking water and vegetable stock powder. f) Bring to the boil and simmer until reduced slightly, 1-2 mins. g) Stir in the creme fraiche, bring to the boil then remove from the heat.

a) Stir the Monterey jack and half the hard Italian cheese into the sauce, then taste and add salt and pepper if you feel it needs it. b) Layer half the potatoes into a small ovenproof dish, the pour on half the sauce. Tip: Add a splash more water if dry/ not cooked. c) Layer in the remaining potatoes and pour in the remaining sauce. d) Sprinkle over the remaining hard Italian cheese, then bake in your oven until golden and bubbling, 15-20 mins. e) Serve and enjoy!