Peas with shallots & lettuce
Add sophistication to your Sunday lunch with this smart, veggie side
Horseradish potato dauphinoise
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 300ml double cream
- 300ml milk
- 2 garlic cloves, crushed
- 2-3 tbsp hot horseradish, to taste
- 1 kg potatoes, very thinly sliced
Method
- STEP 1
Heat the oven to 190C/170C fan/gas 7. Tip cream, milk, garlic and horseradish into a large saucepan, season, then bring to the boil. Reduce the heat, add the potatoes, stir to stop them sticking together, then cook for 10 mins until tender.
- STEP 2
Pour the potatoes and horseradish cream into an ovenproof dish. You can do this up to a day ahead. Cover, store in the fridge, then bring back to room temp an hour before you want to bake.
- STEP 3
Bake for the 30 mins at 190C/170C fan/ gas 5, (if you're cooking roast beef & carrots with easy gravy, you can pop it on the shelf below the beef for the last 30 minutes of the beef's cooking time); then increase the temp to 220C/200C fan/gas 7 and cook for another 30-35 mins. (Add the muffin tin for the yorkshire puddings when you turn the oven up.)
