James Martin Dauphinoise Potatoes Recipes

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HORSERADISH POTATO DAUPHINOISE



Horseradish potato dauphinoise image

Indulgently creamy, this dauphinoise dish makes a delicious alternative to roast potatoes

Provided by James Martin

Categories     Dinner, Side dish

Time 1h5m

Yield Serves 4

Number Of Ingredients 5

300ml double cream
300ml milk
2 garlic cloves, crushed
2-3 tbsp hot horseradish, to taste
1 kg potatoes, very thinly sliced

Steps:

  • Heat the oven to 190C/170C fan/gas 7. Tip cream, milk, garlic and horseradish into a large saucepan, season, then bring to the boil. Reduce the heat, add the potatoes, stir to stop them sticking together, then cook for 10 mins until tender.
  • Pour the potatoes and horseradish cream into an ovenproof dish. You can do this up to a day ahead. Cover, store in the fridge, then bring back to room temp an hour before you want to bake.
  • Bake for the 30 mins at 190C/170C fan/ gas 5, (if you're cooking roast beef & carrots with easy gravy, you can pop it on the shelf below the beef for the last 30 minutes of the beef's cooking time); then increase the temp to 220C/200C fan/gas 7 and cook for another 30-35 mins. (Add the muffin tin for the yorkshire puddings when you turn the oven up.)

Nutrition Facts : Calories 600 calories, Fat 42 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.2 milligram of sodium

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