Slivered potatoes with white onion and Lancashire cheese
- Portion size: Serves 8
- Hands-on time 30 min, oven time 1 hour 20 min
- Difficulty: easy
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.
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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.
Nutrition
- 436kcals Calories
- 30.5g (19.1g saturated) Fat
- 6.9g Protein
- 31.7g (4.2g sugars) Carbs
- 3.9g Fibre
- 0.4g Salt
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