Ingredients

Method

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

Ingredients

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