Weekend suppers should be special but not involve hours of prep and stress. Everyone has a favourite “comfort” ingredient and mine has to be potatoes. Probably my favourite indulgent potato dish is Gratin Dauphinoise - the only trouble is it's a lot of work and takes a long time to cook.
Here's my solution – cheat!
Dauphinoise – the cheats way
3 large jacket potatoes, baked, cooled then
peeled and sliced thinly – as a guide 500g
I used Maris Piper potatoes, they become waxy in texture when baked and are easy to slice thinly and become sticky - easy to arrange.
a sprinkle of celery salt and black pepper
two roasted cloves of garlic
large knob of unsalted butter for greasing
400ml double cream
You'll need a heavy earthenware or cast iron
serving dish
Alfredo Sauce
double the quantities given in the original recipe
50g unsalted butter
400ml double cream
100g freshly grated Parmesan
freshly ground black pepper
Gently heat the butter and the cream together, stirring until the butter has melted, then add the Parmesan.
Slowly bring to a gentle boil, turn down the heat and simmer, stir continuously for a minute or so until you have a smooth, creamy sauce, season.
This sauce can be made ahead, cooled, boxed and fridged or you can freeze it.
You can adapt this to a plant based recipe using:
50g Flora Plant unsalted butter
400ml Elmlea 100% Plant Double Alternative
to cream
100g Parmesan alternative – for example
Violife Parmesan style
The simple things in life are the best!
To illustrate ...
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