Slivered potatoes with white onion and Lancashire cheese

Slivered potatoes with white onion and Lancashire cheese
  • Serves icon Serves 8
  • Time icon 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.

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

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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

delicious. tips

  1. Slice the potatoes up to 24 hours ahead and keep them in salted water, covered, in the fridge.

Recipe By

Thomasina Miers.

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