Recipe: Dauphinoise Potatoes

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Dauphinoise. Cream, garlic, potatoes, cheese – what’s not to love?

This side dish is one of my all-time favourites, though I really only ever cook it on special occasions like Christmas because I like it to be a treat. I think it can be pretty much served with anything – this year I served it with lamb shanks on New Years Day, other times it’s accompanied a beef wellington or a nice rich casserole. Either way, it’s always a huge hit with the family – nobody can ever resist a second (or third) helping.

It hardly takes an effort so it’s easy to knock together when you’re making a roast and it’s definitely got the yum factor. A really nice way of making your potato side dish a little more interesting.

Most dauphinoise recipes use Gruyere but whilst it’s a pretty main stream cheese these days, living in a village location means my local shop doesn’t tend to stock it. I’ve searched online for a substitute cheese and the closest would be Emmental, Jarlsberg or another Swiss cheese, but come on, if I can’t get Gruyere, I’m not going to get Jarlsberg in the local Co-op!  On these occasions I have just used Parmesan or Grana Padano and nobody has ever noticed the difference. In fact, some people think the cheese is optional. Note: Cheese is never optional.

This recipe serves roughly 4-6 depending on how large you like your portions!

Dauphinoise Potatoes

Ingredients

500g potatoes, thinly sliced
200ml double cream
100ml milk
1 clove garlic, crushed
50g Gruyere cheese, grated

Method

Preheat the oven to 180C, gas mark 4

Place the sliced potatoes in a bowl of cold water to prevent them from browning. Rinse then pat dry with kitchen paper.

Place the cream, milk and garlic in a large saucepan and bring to a gentle simmer. Add the potatoes, cover and simmer for 10 minutes until just tender. Season well.

Transfer to a buttered ovenproof dish and sprinkle over the cheese. Bake for 25 minutes until golden.

And that’s all there is to it!

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Recipe: Stuffed Jackets

This was a dinner we made a few weeks ago, at the request of my husband. He loves a stuffed jacket potato, we all do, but I rarely make them because they just seem needlessly labour-intensive when you can almost get the same effect from loading your potato up with toppings. Perhaps that’s just me being lazy.  Probably. Anyway, he requested them so I duly obliged.

These jackets are creamy and delicious. You can eat them as a side to a main meal (we had them with hot and spicy chicken wings) or as a lighter meal on their own. Either is good.

They’re nearly identical to my usual loaded spuds but this recipe uses soured cream rather than double cream, which I think I prefer.

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Ingredients

4 medium baking potatoes

60g butter, cubed
230ml soured cream
115g cheddar cheese, grated
6 rashers of streaky bacon, cooked and crumbled
4 spring onions, finely sliced

Method

Preheat the oven to 200c/gas mark 6 and bake the potatoes for about an hour, until tender. Leave to cool for a few mins and reduce the heat of the oven to 180c/gas mark 4.

Cut each of the baked potatoes in half lengthways. Scoop out the potato and put into a large bowl. Put the potato skin shells to one side. Mash the potato with the butter before stirring in the soured cream, cheddar cheese, bacon bits and sliced spring onions.

Carefully spoon the mashed potato mix bake into the potato skin shells, pop onto a baking tray and bake in the oven for around 30 minutes until heated through and golden.

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Loaded Baked Potatoes

Baked potatoes are one of those real winter comfort foods, and something I normally shove in the oven when I am feeling lazy. I also seem to eat them by the truckload at this time of year as they are perfect fodder for Bonfire Night aren’t they?
I’m normally stay pretty simple in my baked potato – whack them in the oven and when they’re ready, smother them in butter and about 400g of cheese… but I decided last night to do something a bit different and make baked potatoes loaded with cheese, bacon and onion based on a recipe I saw in a magazine once.
The result was good. They took a fair amount of effort (so not really one for the lazy nights) but they were hearty and filling and enjoyed by all. I probably won’t make them often, they might well remain a Bonfire Night treat but I know I will make them again.
Loaded Baked Potatoes
Ingredients

4 medium baking potatoes
2 tbsp olive oil
25g butter
1 large onion, finely chopped
6 slices smoked streaky bacon, chopped
2 tbsp double cream
200g Cheddar cheese

Method

Heat the oven to 200c/gas mark 6. Prick the potatoes with a fork then rub them with half of the olive oil and some sea salt and black pepper.  Arrange the potatoes on a baking tray and pop into the oven for around 1 hour, until the skins are crisps. When poked with a skewer the potatoes should be completely tender.

Whilst the potatoes are cooking, heat the remaining oil and half of the butter in a frying pan. Add the chopped onion and gently cook for around 15 mins, until it is softened and golden. Remove the onion from the pan and set aside.

Add the chopped bacon and fry until it is just crisp. Remove the bacon from the pan using a slotted spoon and place on kitchen paper.

When the potatoes are cooked, halve each lengthways, making sure you don’t burn yourself! Scoop out most of the potato into a large bowl – you should have a potato skin shell with just a thin layer of potato in it.  

In the bowl, crush the potato with the remaining butter and the double cream. Season with salt and pepper before folding in the onion, bacon and three-quarters of the cheese. Spoon the mixture back into the shells and top with the remaining cheese.

Transfer back to the baking tray and return to the oven for  further 10-15 mins until the cheese is melting and golden.
love & kisses
Mrs M x

The Pioneer Woman’s Potato Bundles

I originally stumbled across these charming potato bundles on The Pioneer Woman a couple of years. I’ve since made them several times and they’ve become a bit of a regular at family BBQs.

They’re incredibly simple to throw together, especially as there is no real recipe and although they take a fair bit of baking time seeing as you’ve just got to put them in the oven and leave them to their own devices, they’re pretty low on effort!

As I said, there’s not strict recipe to follow so just wing it and feel free to add different ingredients – it’s all down to taste. For instance, the original recipe doesn’t include garlic but I am a bit of a garlic fanatic so couldn’t resist adding some in. Leave it out if you like or try some different herbs and spices. I’m pretty sure anything would go.

I’ve used some rough measurements here as an indication of what I normally do, and I normally get 4-6 bundles out of this, depending on how piggy we are feeling.

Potato Bundles

Ingredients

400g white potatoes, diced
medium onion, diced
butter
300ml double cream
Maldon sea salt
smoked paprika
2 cloves garlic, minced
freshly ground black pepper

Method

Make a little mound of diced potatoes on a square of foil along with some of the onion. Add 2tbsp of butter and a good splash of the cream. Pop in a little bit of the minced garlic, a sprinkle of paprika and then a good pinch of freshly ground black pepper and sea salt. Repeat until all the potatoes have been made into bundles.

Wrap the bundles in the foil tightly to form small parcels and bake in the oven for 45mins at around 180c (or until the potatoes are tender).

That’s all there is to it. Instructions are a little vague I know, but you can’t really go wrong!

love & kisses

Mrs M x

Rustic Herby Chips

Thought I’d just share this very simple but tasty herby chip recipe. I served these with the pork and apple burgers that I previously blogged about.  There’s not a lot to say about these as well, they’re just chips and they speak for themselves so I’ll just get on with it!  Recipe serves 4.
Rustic Herby Chips

Ingredients

1kg potatoes
100ml vegetable oil
1 tbsp oregano
1 tbsp cumin
1 tsp celery salt

Method

Preheat the oven to 200c/gas mark 6.

Leaving the skin on cut each potato into wedges or fat chips and blanch in boiling water for four minutes. The water should be kept on a rolling boil.  Drain the chips through a colander and allow to cool.  

Put the spices into a large bowl and tip in the potatoes.  Toss the chips around to coat them evenly with the spices.  Add the oil and coat the chips well.

Place on an oven tray and cook for around 45 minutes.

love & kisses

Mrs M x