Potato Dauphinois

January 8, 2013 by Leave a Comment

Preparation – 30 minutes
Cooking – 110 minutes
Portions – 6

3 medium sized baking potatoes – peeled and very thinly and evenly sliced using a Mandolin
15 grams unsalted butter
1 medium sized white onion – peeled and thinly sliced
2 garlic cloves – peeled, pound to a purée with a pinch of sea salt using a pestle and mortar
150 grams Philadelphia Original
200 ml milk
Freshly ground white pepper
55 grams Gruyère cheese, finely grated (or other good melting cheese)

  1. Preheat oven to 200ºC, 390ºF, gas mark 6.
  2. Lightly brush a 20 cm by 16 cm ovenproof dish with very soft butter.
  3. Put the butter into a medium sized saucepan, when melted add the onion, cook over a low heat until the onions begin to soften, add the garlic and stir to combine.
  4. While stirring throughout – add the cream cheese then gradually add the milk, cook until the cheese melts and all the ingredients are combined and well blended.

To assemble

  1. Arrange half of the potatoes around the base of the dish, overlapping slightly, season with white pepper.
  2. Pour half of the sauce over this layer.
  3. Repeat steps 5 and 6 with remaining potatoes and sauce then sprinkle the Gruyère cheese over the sauce.
  4. Cover with kitchen foil and bake for 60 minutes, take out of the oven and remove the foil, bake for approx. 25 to 30 minutes, or until the top is lightly tinged with gold and the potatoes fully cooked.
Filed Under: Main crop Tagged With: , , ,

Root Vegetable Gratin

March 17, 2012 by Leave a Comment

500 grams prepared sweet potatoes – peeled and thinly sliced (or floury potatoes if preferred)
2 garlic cloves – peeled and thinly sliced
85 grams parsnip – trimmed, peeled and thinly sliced
200 grams carrots – trimmed, peeled and thinly sliced
85 grams celeriac – peeled, thinly sliced
Sea salt flakes
1 tbsp finely chopped fresh rosemary
280 ml double cream or crème fraîche
150 ml full-fat milk
1 small sprig rosemary
1 whole garlic clove – peeled and lightly crushed
60 grams Asiago d’allevo cheese or Parmigiano Reggiano, finely and freshly grated

  1. Prepare the potatoes and vegetables – slice thinly, preferably using a mandoline.
  2. Preheat the oven to 180ºC, 355ºF, gas mark 4.
  3. Butter a shallow ovenproof dish.
  4. Layer the vegetables in the prepared dish:
    1. sweet potatoes
    2. garlic
    3. parsnip
    4. carrot
    5. celeriac
  5. Season with a little salt, scatter the chopped rosemary over the top.
  6. Pour the cream and milk into a large saucepan, add the sprig of rosemary and garlic clove.
  7. Bring to the boil, reduce heat to its lowest setting, simmer for three minutes.
  8. Strain into the casserole, cover with foil and bake for 45 minutes.
  9. Scatter the cheese over the top and return to the oven, uncovered, for 15 minutes more, or until lightly browned and bubbling.
Filed Under: Main crop, Sweet potatoes Tagged With: , , , ,

Salmon Stack

January 30, 2012 by Leave a Comment

This is a lovely potato, salmon and dill bake with a creamy sauce containing milk, eggs and cream. Serve with salad, my preference is for a mixed leaf accompanied by a tomato salad made with a simple dressing – as this is a Spanish dish, use the lovely ugly ripe tomatoes sold in Spain with colours ranging from yellow through to a deep red.

400 grams unpeeled potatoes, washed (floury main crop potatoes)
200 grams fresh wild red salmon
200 ml milk
2 large fresh eggs
100 ml crème fraîche or cream
20 grams unsalted butter
Sea salt and white pepper

Notes

  1. Split the prepared potatoes into six equal potions
  2. Salmon into four
  3. Dill into four

Method

  1. Cook the whole potatoes in boiling salted water for 10 minutes, drain and leave to cool.
  2. When cool, peel and cut into thin slices – using a mandoline if available.
  3. Salmond – remove the skin and check for/remove any bones, thinly slice the salmon.
  4. Preheat oven to 180ºC, 355ºF or gas mark 4.
  5. Generously butter two individual moulds and layer the ingredients into the moulds.
    1. Line the base with one portion of cooked potato slices, overlapping slightly.
    2. Top with the salmon.
    3. Season lightly and top with dill.
  6. Add another layer of potatoes, salmon slices and dill, season lightly then top with a third layer of potatoes.
  7. Put the eggs, milk and crème fraîche or cream into a jug, whisk to combine then season to taste.
  8. Pour over the potatoes, dot with the butter and bake for between 45 to 50 minutes in the preheated oven.
  9. When cooked through, remove from oven and rest for 5 minutes.
  10. Serve with mixed salad and a glass of dry white wine.
Filed Under: Main crop, Salmon Tagged With: ,

Scottish Dunlop Cheese Bake with Radicchio

July 23, 2011 by Leave a Comment

We first encountered this mild cheese when living in the highlands of Scotland – it is from “Dunlop”, hence the name, located in Ayrshire. Resembling the texture of a soft cheddar cheese, this is now back in favour – often with a dram of whisky – but there again, most Scottish food can be served with a dram of whisky. I used it in place of Cheddar – we had none in at the time – it was lovely, just that wee bit different from the mature cheese we normally use in this dish.

Mash
455 grams floury potatoes, peeled and diced (Maris Piper of King Edwards, though any floury potato can be used)
455 grams Radicchio, washed and shredded
1 tbsp olive oil
3 banana shallots, peeled and finely sliced
2 tsp freshly (finely) chopped thyme leaves
60 ml single cream
Sauce
1 tbsp unsalted butter mixed with 1 tbsp plain flour
120 ml crème fraîche
120 ml milk
150 grams Dunlop cheese, grated
1 tsp EACH sea salt and freshly ground pepper

  1. Preheat oven to 190ºC, 375ºF or gas mark 5.
  2. Generously butter an oval ovenproof dish.
  3. Cook potatoes and Radicchio (separately) in boiling salted water until tender, about 15 minutes.
  4. Put the oil into a large deep frying pan, when hot add the shallots, fry gently until soft without adding any colour, reserve.
  5. Put butter and flour into a separate saucepan, cook for two minutes then slowly pour in the crème fraîche and milk, while stirring, until smooth, season and put to one side.
  6. Drain the potatoes and Radicchio, add the shallots and olive oil, fresh thyme and seasoning.
  7. Mash until smooth and lump free, whisk in the single cream, put into the prepared dish, smooth out the top and put to one side.
  8. Warm the sauce over a gentle heat, while stirring, when thick remove from hob, stir in the cheese, pour over the potatoes.
  9. Bake for approximately 20 to 25 minutes (depending on your oven), or until the surface is a light golden brown.
  10. Serve with chicken, steak or roast ham/bacon.
Filed Under: Main crop Tagged With: , , , ,

Stovies

February 8, 2011 by Leave a Comment

When I was young, we served a similar dish (at my home it was called hash), but we included left over vegetables and gravy instead of stock. We fried it in beef dripping or bacon fat, turned it over using a plate and allowed it to brown. It was served with fresh seasonal veggies from Dad´s garden. I liked mine with fruity brown sauce. These traditional dishes are, for me, reminders of family and the ultimate in comfort food.

1 oz (28 grams) beef dripping or bacon fat
1 onion, peeled and finely chopped
1 clove of garlic, peeled crushed and finely chopped
1 lb (455 grams) potatoes, peeled and sliced
4 tbsp (60 ml) stock, beef, chicken or vegetable
Any left-over meat from the joint, i.e. chicken, turkey, beef or lamb, diced
Freshly chopped parsley
Sea salt and black pepper

  1. Put a frying pan over a medium heat and add the dripping.
  2. When hot add the onion and garlic, cook until soft, do not allow them to brown.
  3. Slice the potatoes, add to the onion, stir, cover and cook for 10 minutes stirring occasionally.
  4. Preheat the oven to 160ºC, 320ºF, gas mark 3.
  5. Transfer the contents of the frying pan to a casserole dish and add the stock and meat, mix until thoroughly combined, season to taste then dot with butter.
  6. Place in the centre of the oven and cook until the potatoes are tender and browned.
  7. Garnish with the freshly chopped parsley.
  8. Serve with oatcakes or fresh crusty wholemeal bread and seasonal vegetables.
Filed Under: Main crop, Meat, Traditional Tagged With:

Pommes de Terre a la Boulangere

January 21, 2011 by 1 Comment

This has got to be one of the best potato dishes … the original recipe was given to be by a friend many years ago, but changed slightly to include garlic, different potatoes, chicken instead of vegetable stock and I now use Shallots instead of onions! So the same really except three of the ingredients have changed and a new one added!

6 garlic cloves, unpeeled
2 tbsp melted butter mixed with 1 tbsp olive oil
4 white onions, peeled and thinly sliced
900 grams small Yukon Gold potatoes or thin skinned red potatoes, unpeeled and thinly sliced
Sea salt and freshly ground white pepper
4 tbsp unsalted butter
2 fresh sprigs of thyme, leaves only finely chopped
480 ml chicken stock

  1. Preheat the oven to 140ºC, 285ºF or gas mark 1.
  2. Lightly butter an oven proof casserole dish.
  3. Put the garlic cloves into a small saucepan, add 240 ml of stock, cover with a lid and cook until soft, leave to cool a little, then remove the skin and mash the garlic using a pestle and mortar or fork.
  4. Place half of the butter plus the olive oil into a frying pan and sweat the onions until translucent, add the garlic and mix together, remove from heat.
  5. To build the dish:
    1. Spread half of the onion and garlic mixture over the bottom of the dish.
    2. Cover with a layer of the sliced potatoes.
    3. Lightly season with sea salt and pepper.
    4. Dot with half of the butter.
    5. Scatter with thyme leaves.
  6. Repeat layers one and two then pour over the remaining stock and dot with the remaining two tablespoons of butter
  7. Cover the dish with aluminium foil and bake until all of the liquid has been absorbed, about 2 hours 30 minutes.
  8. For a crispy top, remove the aluminium foil for the last 30 minutes.
Filed Under: France, Traditional, Valentine´s Day, Yukon Gold Tagged With:

Yukon Gold and Cheese Potato Bake

July 31, 2010 by Leave a Comment

A quick and easy comforting supper dish.

4 large Yukon Gold potatoes, halved
30 grams unsalted butter
125 grams mature red cheddar cheese, grated
125 grams Wensleydale cheese, grated
50 grams Parmesan cheese, grated (or Pecorino, if preferred)
1 tbsp chopped English parsley leaves
1 tbsp freshly snipped chives
1 small red onion, finely chopped
1 egg, lightly beaten

  1. Preheat oven to 180ºC, 355ºF or gas mark 4.
  2. Lightly butter a shallow ovenproof dish.
  3. Put the potatoes in a pan, cover with cold water and bring to the boil, add salt, reduce the heat and simmer for 5 minutes, drain and set aside to cool.
  4. Cut the cooled potatoes into slices about 5 mm thick (do not peel).
  5. Place a layer into the dish, sprinkle over the half of the Cheddar and Wensleydale cheeses, herbs and onion.
  6. Season and dot with the remainder of the butter.
  7. Add a second layer of potatoes and repeat as before, pour over the egg and place into the preheated oven, bake for 10 minutes then sprinkle over the Parmesan or Pecorino and bake for another 10 minutes or until a light golden brown.
Filed Under: Yukon Gold Tagged With:

Rumbledethumps

May 22, 2010 by Leave a Comment

I remember my father using this word when he spoke of the food he experienced in Scotland, he said it was tasty and something he enjoyed very much. This is the recipe I always use. Maris Piper – because my father always grew them – but you can use King Edward or any other floury potato.

480 grams floury potatoes – peeled and quartered
360 grams cabbage – trimmed, halved, core removed and finely shredded
1 large white onion – peeled, halved and sliced finely
60 grams unsalted butter
60 grams mature white cheddar cheese, grated
Sea salt and white pepper

  1. Preheat the oven to 200°C, 390ºF, gas mark 6.
  2. Lightly butter an ovenproof dish.
  3. Place the potatoes into a medium saucepan, cover with water and bring up to the boil, reduce heat and simmer gently until the potatoes are soft – sharp knife can be easily inserted.
  4. When ready drain and place back in the pan then mash until smooth, lump free.
  5. Finely shred the cabbage and slice the onion.
  6. Put the butter into a frying pan set over medium heat, leave to melt then add the cabbage and onion, toss until evenly coated in the butter.
  7. Cover and leave on the hob for a few minutes, or until the cabbage and onion wilt, ensuring the vegetables do not brown.
  8. Add half of the cheese and all of the potatoes, stir evenly until the cheese has melted, season with sea salt and pepper, to taste.
  9. Transfer to an ovenproof dish and sprinkle with the remaining cheese.
  10. Put into a preheated oven and bake until the cheese has melted and the top is a light golden brown.
Filed Under: Main crop, Traditional Tagged With: , ,

Potato Bake with Leeks, Cream and Cheddar Cheese

May 1, 2010 by Leave a Comment

This brings back many happy memories – this recipe was the first ‘potato bake’ I ever tried, it was a resounding success. You can use more than one type of cheese, for instance replace half of the Cheddar with Gruyère or perhaps approx. 50 grams Pecorino.

900 grams King Edward (or Maris Piper) potatoes, peeled and cubed (2 cm)
50 grams unsalted butter
2 tbsp double cream or creme fraiche
3 leeks, trimmed and cut into 1 cm slices on the diagonal (trim off the outer leaves, wash under a cold running tap to remove any grit)
200 grams mature English Farmhouse Cheddar cheese, grated
1 large organic egg, lightly beaten
Sea salt and white pepper

  1. Preheat the oven to 220C (425ºF, gas mark 7).
  2. Place the potatoes into a large saucepan and cover with cold water, bring up to the boil and cook until tender, if you want to add salt do so after the water has come up to the boil.
  3. While the potatoes are cooking, melt 25 grams of butter in a frying pan, add the leeks and cook over a low to medium heat for about 10 minutes, while stirring – and without browning the leeks.
  4. Drain the potatoes, cover with a clean tea towel and leave in colander to dry for just a few minutes, either press through a ricer or mash, mix with the remaining 25 grams of butter, double cream, egg and 150 grams of the cheddar cheese.
  5. Season to taste, stir in the leeks and transfer to a large oven proof dish.
  6. Sprinkle the rest of the cheese over the top of the potato and bake for approx. 10 minutes or until the top is a golden brown.
  7. Serve with fresh seasonal vegetables.
Filed Under: Main crop, Traditional Tagged With: ,

Potato Bake with Pancetta and Gruyere

April 22, 2010 by Leave a Comment

Comforting on a warm winter´s night along with bacon and sausages, or roast meat if you prefer, or perhaps on its own.

800 grams new season potatoes, scrubbed and thinly sliced
120 grams diced pancetta or smoked bacon
2 leeks, washed and thinly sliced (white part only)
2 tbsp olive oil
1 sprig of fresh rosemary, use leaves only
75 grams of grated Gruyere cheese (or if you prefer a mature English Cheddar)

  1. Preheat the oven to 200ºC, 392ºF, gas mark 6.
  2. Cook the potatoes in a pan of lightly salted boiling water for 10 minutes, or until just tender
  3. Meanwhile, fry the pancetta in a non stick frying pan for 4 minutes, or until crispy.
  4. Add the leeks to the boiling water with the potatoes for the last 2 minutes of cooking time, until the leeks are wilted, drain well.
  5. Toss the potatoes, leeks and pancetta together with the olive oil and rosemary.
  6. Season to taste, then spoon the mixture into a buttered shallow ovenproof dish.
  7. Scatter the grated cheese over the top of the mixture and bake in centre of the preheated oven for 20 minutes, or until golden brown and crispy on top.
Filed Under: New season Tagged With:
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