Little dauphinoise stacks
It's easy to make dauphinoise potatoes but why not make them look a bit smarter by giving everyone their own individual cut out stack? You can make this recipe ahead then just cut out and heat the stacks to serve.
Dauphinoise pie
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
- 700g floury potatoespeeled and thinly sliced
- 500g shortcrust pastry (block or ready-rolled sheets)
- 100ml double cream
- 1 garlic clovecrushed
- 125g mature cheddargrated
- 125g gruyèregrated
- 1 tsp dijon mustard
- 1 eggbeaten to glaze
Nutrition: per serving (6)
- kcal700
- fat48.7g
- saturates23.8g
- carbs44.8g
- sugars1.7g
- fibre4.1g
- protein18.7g
- salt1.3g
Method
step 1
Cook the potatoes in boiling salted water for 5 mins until tender but still holding their shape. Drain and leave to cool.
step 2
Heat the oven to 190C/170C fan/gas 5. If using block pastry, cut into two pieces and roll out to two circles big enough to cover a 20cm pie tin.
step 3
Line a metal pie tin with one sheet of the pastry, leaving the excess overhanging.
step 4
Put the potatoes, cream, garlic, cheeses and mustard in a large bowl, season well and toss together. Tip into the pie dish – it will overfill the dish but just pile it up into a dome. Brush the edges of the pastry base with egg. Top with the second sheet of pastry. Press the two together then trim the edges to overhang by about 2cm. Roll the edges back and crimp together. Chill for 15 mins. Egg-wash the top then bake in the oven for 40 mins until the pastry is crisp and dark golden. Leave to sit for 10 mins before serving.
