Gratin Dauphinoise – the cheats version …

… but before I begin here's a tip or three!

You can make a larger dauphinoise using the dish measurements already given in “Zhuzh your leftovers” and upping the recipe – 1.350g/3lb of potatoes and adding 725ml/1¼ pints of of cream – ensure your dish is filled to within 2cms/¾” from the top. The authentic recipe will follow!

You can save yourself time if you like prepping ahead. I peeled the potatoes, placing them immediately into a bowl of cold water, ready to rinse and dry. I didn't use a mandoline – unless you're proficient and a lover of washing up difficult kit with deadly blades I'd suggest a smaller, but effective alternative – an onion & potato holder. The holder secures the peeled potato thus enabling you to slice the potatoes thinly and evenly.

Here it is :

You can pay as little as £2 – I chose the one shown because it's food grade stainless steel - £7.99 – more robust for frequent use!

As for the number of serves you'll get – for the smaller version it depends on the appetites so could be 3 or 4 – I'd go 3 but it depends on what else you're serving. The larger version will give you between 6 or 8.

Whether you opt to make the cheats' version or the “real deal” Gratin Dauphinoise it would take your leftover roast of beef, pork or chicken (or a Quorn alternative for the veggies) to a whole new level. It doesn't have to be leftover roast, you could choose a selection of charcuterie i.e. a combination of cooked and cured meats – ham hock or gammon would be perfect too. I'd definitely serve with a relish - beetroot would be an excellent choice – the sharpness of the beetroot against the richness of either version - cheats or real deal.

A useless bit of information for you - it was the custom in France back in the day to serve a dauphinoise as a first course on its own and then followed by meats as outlined above and a salad – every day is a school day!

Let's get a move on!