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Slivered potatoes with white onion and Lancashire cheese

Name: Slivered potatoes with white onion and Lancashire cheese
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Yield: Serves 8
Cuisine: British recipes
Ingredients: 1.2kg floury potatoes, such as king edward or desiree; 2 medium onions, peeled; 1 large garlic clove, halved; 60g butter, plus extra to grease; 300ml double cream; 300ml chicken or vegetable stock; 100g Lancashire cheese; You’ll also need…; 2.5 litre baking dish

By: Thomasina Miers

Published: 6 Apr 18
Updated: 4 Mar 25

Slivered potatoes with white onion and Lancashire cheese

Something like a French dauphinoise or gratin potato recipe ”this Brit take on dauphinoise is always a huge hit at home” says creator Thomasina Miers. This alternative uses crumbly Lancashire cheese, for a salty hit.

Easy
March 2018

Test kitchen approved

Serves 8
Hands-on time 30 min, oven time 1 hour 20 min

Vegetarian

Nutrition: per serving

Calories: 436kcals
Fat: 30.5g (19.1g saturated)
Protein: 6.9g
Carbohydrates: 31.7g (4.2g sugars)
Fibre: 3.9g
Salt: 0.4g

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Ingredients

1.2kg floury potatoes, such as king edward or desiree
2 medium onions, peeled
1 large garlic clove, halved
60g butter, plus extra to grease
300ml double cream
300ml chicken or vegetable stock
100g Lancashire cheese

You’ll also need…

2.5 litre baking dish

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Method

Heat the oven to 160°C/140°C fan/gas 3. Peel the potatoes and slice thinly using a sharp knife/mandoline. Put in a bowl, cover with cold water and leave for 5 minutes (to get rid of the starch; see Make Ahead). Slice the onions in half through the root, then into thin half-moons. Drain the potatoes and dry on kitchen paper.
Rub a garlic half over the base of the baking dish, then grease with butter. Melt the 60g butter in a pan. Crush the remaining garlic, add it to the pan and cook for a minute. Add the cream and stock to warm up.
Layer half the onions, followed by half the potatoes over the base of the baking dish and season well with salt and pepper. Grate a quarter of the Lancashire cheese over the potatoes. Layer the rest of the onions over and the remaining potatoes and season again. Pour over the hot cream/stock, season again and grate over the rest of the cheese.

Bake for 1 hour 20 minutes or until the top is golden and bubbling and the potatoes are tender to the point of a knife. Cover and set aside until ready to serve with the ham.