We had some dear friends over for lunch the other day nad this gave me a chance to do what I love best – cooking! We had a yummy warming soup to start, followed by Malcolm Allan’s Steak Mince and Haggis Pie (superb!) with potato Dauphinoise and green vege, finished off with bread & butter pudding.
We had alot of cream leftover after Christmas and potato Dauphinoise seemed like a great way to use it up. I couldn’t believe I’d never blogged about it before! I distinctly remember making a delicious version of potato Dauphinoise in honour of the late great Keith Floyd; I recall I made coq au vin too. But this must have been in the days before this blog.
This BBC recipe is very good. My variation of this recipe doesn’t have garlic – Father is intolerant. I used thinly sliced red onion, sprinkled between the layers of potato, and this worked well.
I made two large gratins, and kept one for planned overs – and why not!?
Waxy potatoes, very thinly sliced (use a mandolin or food processor if you can)
Red onion, thinly sliced
Butter or spread for greasing
- Grease the gratin dish.
- Place a layer of overlapping potato slices in the dish. Sprinkle over red onion and seasoning. Repeat until the dish is nearly full.
- Pour over the cream until it comes to just under the top layer of potato. Season.
- Cover the dish with foil. Cook at 180 degreesC for about an hour, taking the foil off towards the end to brown the top.
Mum suggested we use Carnation milk (see their website for the recipe) instead of cream in the bread & butter pudding – this is the way it was always done in her family! We used cranberry loaf for the bread, which added a wee Festive twist. It was a very simple recipe, but I prefer the flavour and texture of bread & butter pudding made with a creme Anglaise – which is easier to make than one might think!