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Double Cheese and Balsamic Onion Dauphinoise
Double Cheese and Balsamic Onion Dauphinoise

Double Cheese and Balsamic Onion Dauphinoise

with Apple and Pea Shoot Salad

Recipe Development Team
Recipe Development TeamPublished on February 07, 2023

Our Double Cheese and Balsamic Onion Dauphinoise is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
Veggie
Allergens:
Sulphites
Milk
Celery
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.

Total45 minutes
Active 35 minutes
DifficultyEasy

Ingredients

serving amount

450

Potatoes

1

Garlic Clove**

1

Red Onion

12

Balsamic Glaze

(Contains: Sulphites)

150

Creme Fraiche

(Contains: Milk)

10

Vegetable Stock Paste

(Contains: Celery)

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

100

Greek Style Salad Cheese

(Contains: Milk)

1

Apple

12

Balsamic Vinegar

(Contains: Sulphites)

40

Pea Shoots

Not included in your delivery

100

Reserved Potato Water

½

Sugar for the Onions

¼

Sugar for the Dressing

1

Olive Oil for the Dressing

Nutritional information

Energy (kcal)725 kcal
Energy (kJ)3035 kJ
Fat44.4 g
of which saturates26.2 g
Carbohydrate64.3 g
of which sugars20 g
Protein23 g
Salt4.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Colander
Garlic Press
Large Saucepan
Pan
Baking Dish
Bowl

Cooking Instructions and Tips

Par-Boil the Potatoes
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Bring a large saucepan of water with 1/2 tsp salt to the boil. Peel and slice the potatoes into 1cm thick rounds.

Peel and grate the garlic (or use a garlic press).

Once boiling, add the potato slices to the water and simmer until just tender, 8-12 mins. Once cooked, reserve some of the potato water (see pantry for amount), then carefully drain in a colander.

Caramelise the Onion
2

Meanwhile, halve, peel and thinly slice the red onion.

Heat a drizzle of oil in a large frying pan on medium-high heat. 

Once hot, add the onion and season with salt and pepper. Fry, stirring occasionally, until golden, 8-10 mins.

Remove from the heat, then add the balsamic glaze and sugar for the onions (see pantry for amount. Cook until caramelised, 1-2 mins more.

Make the Dauphinoise Sauce
3

Heat a drizzle of oil in the (now empty) pan used for the potatoes.

Once hot, add the garlic and cook until fragrant, 30 secs.

Add the creme fraiche, veg stock paste, reserved potato water and half the grated hard Italian style cheese. Stir to combine, bring to the boil, then remove from the heat. Season to taste with salt and pepper.

Layer Up and Bake
4

Lay half the cooked potato slices into an appropriately sized ovenproof dish. Top with half the caramelised onion, then crumble over half the Greek style salad cheese. Pour over the creamy dauphinoise sauce.

Top with the remaining caramelised onion, Greek style salad cheese and hard Italian style cheese.

Bake on the top shelf of your oven until golden brown and bubbling, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips.

Apple Salad Time
5

In the meantime, quarter, core and thinly slice the apple (no need to peel).

In a large bowl, combine the balsamic vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Just before you're ready to serve, add the pea shoots and apple to the dressing. Toss together.

Finish and Serve
6

When ready, share your balsamic onion dauphinoise between your plates.

Serve with the apple salad alongside.

Enjoy

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