This is one of my favourite potato recipes. Lighter than dauphinoise and in my opinion even more tasty. The advantage of this recipe is that it can serve one, two or four - doubled or trebled to serve a crowd and unbaked portions can be frozen after the first cooking then finished and baked from frozen when required.
I slice my potatoes in a food processor with the slicing attachment. Line the oven proof dish or tin with a piece of foil brushed with lining paste or a little oil.
You can use raw onions but I have found a better flavour by frying them in a little butter until softened.
Simply layer potatoes, onion, seasoning and herbs, finishing with a layer of potatoes. Sprinkle over the flour or cornflour then pour over the stock and milk. Dot the butter in blobs over the top.
Cover the potatoes in a layer of buttered or greased baking paper and Bake in the oven 180 degrees for 50 minutes to an hour. Check to make sure the potatoes are tender and if they still feel hard when you insert a knife – pop them back into the oven for a further 30 minutes.
If you want to serve straight away – remove the paper from the potatoes once cooked, scatter over the parmesan cheese and bake for a further 25 minutes until brown and crispy on the top.
If you want to prepare ahead :
Take from the oven once the potatoes are tender, leave the paper on and allow the dish to cool completely. When completely cold peel away the piece of baking paper and lift the potatoes onto a board using the foil edges as an aid. Grate over the parmesan cheese then cut the cold potato into squares. Use a fish slice to transfer to a baking sheet and reheat for 15-20 minutes (at 200 degrees) and the potatoes will be browned, bubbling and tasting absolutely delicious.
Any unused portions can be frozen at the stage where the potatoes are cut into squares. When ready to cook simply transfer to a preheated baking sheet and bake for 30 minutes or until bubbling and crispy on the top.
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