Ingredients

Method

• 250 g butter
• 1 cup cream
• 1⁄2 t ground nutmeg, plus extra to garnish
• salt, to taste
• white pepper, to taste
• 10 potatoes, very thinly sliced (place in water while slicing)
• 10 g fresh sage
• For the romesco sauce:
• 4 red peppers, roughly chopped
• 4 cloves garlic, crushed
• 50 g sundried tomatoes
• 2 T olive oil
• salt, to taste
• 50 g almonds, roasted
• 2 T olive oil
• 2 lemons, juiced

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 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 over some warm cream on every third layer. If you like, season each layer with white pepper. Continue doing this 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 oven and allow to cool in the oven.

5. To make the romesco sauce, drizzle the peppers and garlic with olive oil and roast at 180°C, or until slightly charred on the edges. While still warm, place in a blender with the remaining ingredients and blend until smooth. Season and set aside.

6. While the potato dauphinoise is slightly warm, carefully slice into 2 cm pieces and turn sideways onto a platter to reveal the layers. Add dollops of romesco sauce and garnish with grated nutmeg.

Cook’s note: Use a mandolin to slice the potatoes very thinly.

Find more potato recipes here. 

Photography: Jan Ras
Food assistant: Ellah Maepa