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Cheesy Garlicky Dauphinoise

Cheesy Garlicky Dauphinoise

with Monterey Jack Cheese

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A delicious, cheesy side dish to your dinner!

Allergens:MilkCeleryEgg

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 conflict 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.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

450 grams

Potatoes

1 unit(s)

Echalion Shallot

2 unit(s)

Garlic Clove

30 grams

Monterey Jack Cheese

(ContainsMilk)

150 grams

Creme Fraiche

(ContainsMilk)

10 grams

Vegetable Stock Paste

(ContainsCelery)

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

75 milliliter(s)

Reserved Potato Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2303 kJ
Energy (kcal)550 kcal
Fat34.3 g
of which saturates21.4 g
Carbohydrate45.3 g
of which sugars5.7 g
Protein17.1 g
Salt1.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Cutting board
Saucepan
Colander
Frying Pan
Spoon
Baking Dish
Instructionsarrow up iconarrow up icon
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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 potatoes 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.

2

a) While the potatoes cook, halve, peel and 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.

3

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!