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Cheesy Garlicky Dauphinoise

Cheesy Garlicky Dauphinoise

Cheesy Garlicky Dauphinoise

with Monterey Jack Cheese | Serves 2

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A delicious, cheesy side dish to your dinner!

Allergens:

Celery

•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

1

Echalion Shallot

2

Garlic Clove**

10

Vegetable Stock Paste

(Contains: Celery)

30

Monterey Jack Cheese

150

Creme Fraiche

(Contains: Milk)

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

75

Water for the Sauce

Nutritional information

Energy (kcal)551 kcal

Energy (kJ)2304 kJ

Fat34.5 g

of which saturates21.4 g

Carbohydrate49 g

of which sugars7.8 g

Protein17.5 g

Salt1.9 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

Boil the Potatoes

1

a) Bring a medium saucepan of water to the boil with 1/2 tsp salt and preheat your oven to 220°C.
b) Peel and slice the potato into 1cm thick rounds.
c) Once boiling, add the potato slices to the water and simmer until just tender, 8-12 mins. TIP: The potatoes are cooked when you can easily slip a knife through them.
d) Once cooked, reserve some of the potato cooking water (see ingredients for amount), then carefully drain in a colander and set aside.

Finish the Prep

2

a) While the potatoes cook, halve, peel the thinly slice the shallot. Peel and grate the garlic (or use a garlic press).
b) Grate the Monterey Jack cheese.
c) Heat a drizzle of oil in a 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.

Bake

3

a) Stir the Monterey Jack and half the hard Italian style cheese into the sauce, then taste and add salt and pepper if needed.
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. Enjoy!

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