Cheesy French Onion Style Dauphinoise Potatoes
Side Dish | with Cheddar and Caramelised Onion
- Milk
A delicious, cheesy side dish to your dinner! Creamy potatoes layered up with Cheddar and baked until golden and bubbling.
Ingredients
1 unit(s)
Onion
450 grams
Potatoes
2 unit(s)
Garlic Clove
30 grams
Onion Marmalade
80 grams
Mature Cheddar Cheese
(Contains: Milk)
150 grams
Creme Fraiche
(Contains: Milk)
10 grams
Vegetable Stock Paste
Not included in your delivery
75 milliliter(s)
Reserved Potato Water
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Halve, peel and thinly slice the onion. Peel and slice the potatoes into 1cm thick rounds. Peel and grate the garlic (or use a gar lic press).
c) Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
d) Once golden, add the onion marmalade and cook until caramelised, 1-2 mins more.
a) While the onion cooks, bring a medium saucepan of water to the boil with 0.5 tsp salt.
b) Once boiling, add the potato slices to the water and simmer until just tender, 8-12 mins.
c) Once cooked, reserve some of the potato water (see pantry for amount), then carefully drain in a colander and set aside.
a) While the potatoes boil, grate the Cheddar cheese.
b) Heat a drizzle of oil in another medium saucepan on medium heat. Once hot, stir in the garlic and cook until fragrant, 30 secs.
c) Stir in the creme fraiche and veg stock paste, then add the reserved potato water. Mix together, bring to the boil, then remove from the heat.
d) Stir the Cheddar and half the hard Italian style cheese into the creamy sauce. Season to taste with salt and pepper.
a) Lay half the cooked potato slices in layers into an appropriately sized ovenproof dish, then pour over half the creamy sauce and half the caramelised onions. Repeat with the remaining potatoes, cheese sauce and caramelised onions.
b) Sprinkle the remaining hard Italian style cheese on top.
c) 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.
d) Remove from the oven and tuck in.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers found this dish tasty, with one enjoying it paired with fish.
- Ease of prep: Some found the layering tricky due to the small quantity of potatoes for their dish size.
- Suggestions: Consider adding an extra potato or two for better layering; try without onion relish for a simpler flavour.
