Potato Dauphinoise

I must have watched hundreds of episodes of Come Dine With Me and have seen countless ‘domestic gods / goddess’ proclaim to make the ‘best ever potato dauphinoise’ you have ever tasted …

So I decided – after mastering the roast potato and a buttery mash that I should diversify and attempt to make this decadent side. It was made to accompany a simple roast chicken and some veg (more on these in future posts) and did go quite well, although I do think some room for improvement.

And on to my haphazard / self-amended recipe which was inspired by that on bbcgoodfood – Original recipe link below: (http://www.bbcgoodfood.com/recipes/1789636/creamy-potato-gratin-with-caramelised-onions)

Required:

  • 2 tbsp olive oil
  • 2 onions – thinly sliced
  • 2 thyme sprigs- leaves only
  • 100ml double cream
  • 175ml milk
  • 1 kg large potatoes – thinly sliced
  • butter – couple of knobs
  • 100g crème fraîche
  • 85g parmesan, grated
  • Salt and Pepper – to taste
  • 2 tsps garlic powder

Method:

  • Pre-heat oven to 180C
  • Grab a frying pan and heat oil, add onions and thyme and cook until softened and slightly caramelised
  • Put potatoes, cream, milk, creme fraiche, garlic powder and salt and pepper in a bowl and combine
  • Layer half the potatoes in an ovenproof dish, top with the onion mixture and then the remaining potatoes
  • Pour the cream and milk mixture on to the potatoes – it should come level – if not add a little more milk
  • Cover with foil and bake for 1-1.30hrs (check periodically) until the potatoes are tender and cooked through
  • Once the potatoes are tender, uncover the foil, sprinkle on the parmesan and put back in to the oven until the cheese is melted and crispy and golden brown (approx 20-30 minutes)
  • The dauphinoise should be cut in to generous squares – this is an indulgent dish and should be treated as such!!
  • This works as a great accompaniment to roast meat – and works well as a change from the traditional roast potatoes in a Sunday roast dinner!

I hope you enjoy! As with all recipes, this is all about trial and error and making it work for you!! I’ll post pictures of this – when I make it again!!

TSM xxx

Chocolate Bark

Scrolling through Pinterest, I came across a really pretty looking picture – mine’s not too far off if I do say so myself …

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Chocolate bark! Now it sounds a little odd but let me tell you it’s simple, effective and generates a very “wow” reaction!

I’ll get to the recipe in a second but let me tell you why I made it.

My best friend is having a baby! As I’ve known her for 22 years (nearly 23) the first thing which popped in to my head when she told me she was expecting was “can I throw the shower?” Luckily she said yes and I knew I had to make something for the guests to take away … That’s where Pinterest and the Chocolate Bark came in!

Please note, the ingredients are approximate – I’m not that great at measurements. Also, I made a pretty large amount of bark – 5 slabs – all in your average size baking dish!

Needed:
Dark chocolate (I used 5 x 200g) – any make you like!
Wilton’s Candy Melts – you can get this from Hobby Craft in the uk!
Tin foil

Method:
Melt chocolate – I used the bowl over a pan of water method but use whatever you feel works best for you.
Melt candy melts – I did this in the microwave but again do this however you feel comfortable.
Line baking tray with foil.
Pour melted chocolate into baking tray. (Should be quite a thin layer)
Wait approx 5 minutes, give the chocolate a chance to get a bit set (this helps when adding the candy melts).
Using a spoon, place blobs of the candy melt (there is no technical way of saying this) on top of the chocolate – make sure the blobs are placed sparingly – it adds to the effect. Using a toothpick or chopstick lightly swirl the candy melt mixture into the chocolate.
Leave to set – I think it works better if you do this outside the fridge.
Once set, snap / cut the bark in to square pieces and enjoy!!

Note: I really like the bitterness of the dark chocolate against the sweet sweet candy melt but if you like it sweeter you can use milk chocolate!

K xx

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