Meat-free Archives

Cheese recipes

Curried lentils with air-fryer cauliflower bites

45 minutes

Nightshade recipes

Potato salad with granola sprinkle

35 minutes

Carrot recipes

Parmesan-and-Gruyère cauliflower cheese

45 minutes

Christmas recipes

Double-creamed mashed potatoes

1 hour 30 minutes

Christmas recipes

Cucumber salad with mirin dressing

15 minutes

Christmas recipes

1 000-layer dauphinoise

1 hour

1 000-layer dauphinoise

Serves 4 to 6

Difficulty Easy

Prep Time 30 minutes, plus 2 hours’ resting time

Cooking Time 1 hour

Ingredients

For the dauphinoise:

250 g butter
1 cup cream
½ t ground nutmeg, plus extra for serving
sea salt and white pepper, to taste
10 Woolworths large Nicola potatoes, peeled and very thinly sliced into a bowl of water
20 g sage leaves

For the petit-pois sauce:

1 T olive oil
1 T butter
2 shallots (or 1 onion), finely chopped
3 cloves garlic, crushed
½ cup cream
200 g Woolworths freshly frozen petit-pois
salt, to taste

Method

1. Preheat the oven to 180°C. Line a large baking dish with baking paper double its size, so that you can fold over the sides later.

2. In a small saucepan, heat the butter, cream, nutmeg, salt and pepper. Bring to a simmer, then turn off the heat.

3. Start layering the potatoes into the dish, adding a few sage leaves to every second layer, and spooning some warm cream over every third layer. If you like, season each layer with white pepper. Continue until you’ve used all the potatoes.

4. Fold the baking paper over the potatoes, cover with foil and bake for 1 hour. Turn off the heat and allow to cool in the oven.

5. To make the petit-pois sauce, heat the olive oil and butter in a medium pan. Add the shallots and fry over a gentle heat until translucent. Add the garlic and fry for 5 minutes, or until fragrant. Add the cream and reduce for 15 minutes, then add the peas and allow to thaw in the sauce for 2–3 minutes. Transfer the sauce to a blender, blend until smooth, and season to taste. Serve with reheated dauphinoise potatoes sprinkled with nutmeg.

Cook’s note: Make the potatoes the day before, then heat up in the oven for an hour before serving. Serve alongside roast chicken and Tenderstem broccoli.

Find more potato recipes here.

Photographs: Jan Ras
Production: Bianca Strydom
Food Assistant: Raymand Buitendag

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1 000-layer dauphinoise

1 000-layer dauphinoise

Ingredients

Method