Potato and turnip dauphinoise

Potato and turnip dauphinoise

By
From
Slow
Serves
6-8
Photographer
Tara Fisher

This interpretation of a classic potato dauphinoise is a great dish for dinner parties. To make the presentation smarter, you can place a tray that just fits inside the dish on top of the dauphinoise when it comes out of the oven, weight it down with tins or bags of sugar and leave it to cool completely, then chill in the fridge. Cut it out into rounds with a cookie cutter, place on a baking tray and reheat in a hot oven.

Ingredients

Quantity Ingredient
1 garlic clove
50g butter
500g king edward potatoes
500g white turnips
300ml double cream
300ml full-fat milk
pinch freshly grated nutmeg
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 170°C. Cut the garlic clove in half, then rub it around the inside of an ovenproof dish. Grease the dish with a little of the butter. Thinly slice the potatoes and turnips into a bowl. Season with salt and pepper and toss together well. Tip them into the prepared dish, pressing the slices down so that you end up with an even layer.
  2. Pour the cream and milk into a large jug and whisk to combine. Season with salt, pepper and nutmeg and pour the cream and milk over the potatoes and turnips. Dot with the remaining butter, then cover tightly with foil. Cook in the oven for 1 hour, until the potatoes are tender.
  3. After an hour, carefully remove the foil and return to the oven for a further 30 minutes, until golden brown on top.
Tags:
James Martin
Saturday Kitchen
slow cooking
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