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Potato Dauphinoise

This mega simple French classic is real hit in our house and has to be one of the best comfort food recipe’s going. Potato Dauphinoise (or Potato Gratin as it’s also known) is also a great way to get young children involved in the cooking process too, as there’s no pans involved; you just chop and layer the ingredients on top of one another.

Serves 6 if used within a main meal, or 4 on it’s own.

You will need:

1kg Maris Piper Potatoes, washed peeled and sliced lengthways
300g mature cheddar cheese, grated
3 garlic bulbs, peeled and finely chopped
300ml single cream
1tbsp mixed herbs
salt and pepper

Pre-heat the oven to 190 degrees fahrenheit.

Once you’ve peeled your potatoes, grated your cheese and chopped your garlic you’re ready to go.

Using a large pyrex dish (rectangular, round or square), start with one layer of potatoes. Add a handful of cheese until all the potatoes are covered. Add some garlic, a pinch of mixed herbs and plenty of pepper. Then gently pour the cream over everything until it’s all covered.

Repeat this process until you either reach the top of the dish or you run out of ingredients. For the final layer, make sure it’s covered in plenty of cheese and cream. Season with salt and pepper and put into the oven for between 30 to 40 minutes. Check at 30 mins, if its a nice golden brown colour on top then it’s ready to go.

Serve as a side dish or as a main meal with crusty bread and butter.

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