Slivered potatoes with white onion and Lancashire cheese
- March 2018
- Serves 8
- Hands-on time 30 min, oven time 1 hour 20 min
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.
- 30.5g (19.1g saturated)
- 31.7g (4.2g sugars)
- 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
- 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.
Slice the potatoes up to 24 hours ahead and keep them in salted water, covered, in the fridge.
Rate & review
Or, how about...?
Subscribe to our magazine
Food lovers, treat yourself this Christmas... Enjoy 12 months of magazines for £29.99 – just £2.50 an issue.Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter