Horseradish potato dauphinoise
Ingredients
- Step 1 300ml double cream
- Step 2 300ml milk
- Step 3 2 garlic cloves, crushed
- Step 4 2-3 tbsp hot horseradish, to taste
- Step 5 1 kg potatoes, very thinly sliced
Calories: 600
Carbohydrate: 49 g
Protein: 10 g
Fat: 42 g
Cook time: 65 minutes
Prep time: 15 minutes
Total time: 80 minutes
Servings: 4
TAGS
Dinner
Side Dish
British
horseradish
Indulgent
James Martin
Potato
Potato dauphinoise
Potato
Side Dish
Sunday roast
Vegetarian
Weekend
Directions
- Step 1 Heat the oven to 190C/170C fan/gas 7. Tip cream, milk, garlic and horseradish into a large saucepan, season, then bring to the boil. Reduce the heat, add the potatoes, stir to stop them sticking together, then cook for 10 mins until tender.
- Step 2 Pour the potatoes and horseradish cream into an ovenproof dish. You can do this up to a day ahead. Cover, store in the fridge, then bring back to room temp an hour before you want to bake.
- Step 3 Bake for the 30 mins at 190C/170C fan/ gas 5, (if you're cooking roast beef & carrots with easy gravy, you can pop it on the shelf below the beef for the last 30 minutes of the beef's cooking time); then increase the temp to 220C/200C fan/gas 7 and cook for another 30-35 mins. (Add the muffin tin for the yorkshire puddings when you turn the oven up.)