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Extra Cheesy Garlicky Dauphinoise

Extra Cheesy Garlicky Dauphinoise

Extra Cheesy Garlicky Dauphinoise

with Cheddar Cheese | Perfect for sharing

Mimi MorleyPublished on March 07, 2023

Get 50% off 1st box + free dessert for 3 months!

A delicious, cheesy side dish to your dinner! Creamy potatoes layered up with Cheddar and baked until golden and bubbling.

Tags:

Veggie

Allergens:

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.

Total35 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

450

Potatoes

1

Echalion Shallot

2

Garlic Clove**

30

Mature Cheddar Cheese

(Contains: Milk)

150

Creme Fraiche

(Contains: Milk)

10

Vegetable Stock Paste

(Contains: Celery)

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

75

Reserved Potato Water

Nutritional information

Energy (kcal)559 kcal

Energy (kJ)2338 kJ

Fat35.3 g

of which saturates21.8 g

Carbohydrate46.7 g

of which sugars5.6 g

Protein18.2 g

Salt2 g

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

Utensils

•Medium Saucepan

•Colander

•Garlic Press

•Grater

•Large Frying Pan

•Oven dish

Cooking Instructions and Tips

Prep the Potatoes

1

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a medium saucepan of water to the boil with 1/2 tsp salt.

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.

d) Once cooked, reserve some of the potato water (see pantry for amount), then carefully drain in a colander and set aside.

Make the Creamy Sauce

2

a) While the potatoes cook, halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a gar lic press).

b) Grate the Cheddar.

c) Heat a drizzle of oil in a large 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 until well combined, bring to the boil, then remove from the heat.

Bake your Dauphinoise

3

a) Stir the Cheddar and half the hard Italian style cheese into the creamy sauce until melted in. Season to taste with salt and pepper.

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.

e) Remove from the oven and tuck in!

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