Name: Horseradish potato dauphinoise
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: Serves 4
Cuisine: British
Ingredients: 300ml double cream; 300ml milk; 2 garlic cloves crushed; 2-3 tbsp hot horseradish to taste; 1 kg potatoes very thinly sliced

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Horseradish potato dauphinoise

Horseradish potato dauphinoise

James Martin

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Serves 4

Easy

Prep: 15 mins

Cook: 50 mins

A star rating of 4.8 out of 5.13 ratingsRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

300ml double cream
300ml milk
2 garlic cloves

crushed
2-3 tbsp hot horseradish

to taste
1 kg potatoes

very thinly sliced

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Nutrition: per serving

kcal600
fat42g
saturates23g
carbs49g
sugars7g
fibre4g
protein10g
salt0.2g

low

Method

step 1

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.
step 2

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.
step 3

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.)

Recipe from Good Food magazine, September 2011

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A star rating of 4.8 out of 5.13 ratings

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