Dauphinois Potatoes

Name: Dauphinois Potatoes
Yield: Serves 2
Ingredients: 500g waxy potatoes, peeled and sliced; 1 garlic clove; Sea salt and freshly-ground black pepper; 4 gratings of nutmeg; 300ml single cream; A small knob of butter

WinterVegetables & SidesServes 2

Ingredients

500g waxy potatoes, peeled and sliced
1 garlic clove
Sea salt and freshly-ground black pepper
4 gratings of nutmeg
300ml single cream
A small knob of butter

Method

Rub the cut garlic clove around the inside of a shallow baking dish and build up layers of sliced potato, seasoning each with salt, pepper and nutmeg as you go.
Heat the cream until boiling and pour over the potatoes so they are just covered.
Dot the top with butter and place on the lower shelf of the oven halfway through the chicken's cooking time.

From the February 2018 edition of the Churston Farm Shop recipe collection. View the original edition (PDF)

A word from the February 2018 edition

That old Valentine's Day thing is looming up again, giving pretentious restaurateurs an excuse to relieve the punters of even more money for indifferent food and leading a lot of people who should never be allowed near a kitchen to believe that they are natural-born cooks.

But here's the thing: ingredients need be neither exotic, unusual nor expensive: the important thing is getting the flavours right. So here are three ideas to form the basis of a really delicious Valentine's Day supper. Serve the chicken with potato wedges and a green salad, and if you think you'll still have room for a pudding then spear small chunks of fresh mango, fresh pineapple and tinned lychees onto cocktail sticks, chill them well and serve with a bowl of cream to dip them into. What could be simpler?

Dauphinois Potatoes

Ingredients

Method

More from the Churston Kitchen

Smoked Trout Mousse

Cider Can Chicken

Crushed Potatoes with Thyme & Wholegrain Mustard

Cook it with Churston ingredients.