Potato Dauphinoise, bread & butter pudding, and other delights

Potato DauphinoiseWe 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)
Double cream
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.

Bread & butter pudding before going in the ovenBread and butter pudding

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!

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