This side dish is the ideal accompaniment for roast pork – tart apples and sweet caramelised onions cutting through the fattiness of the meat.
This recipe could easily serve 8 – but will be great the following day with leftovers.
Apple and Potato Gratin
700g Onions (Finely Sliced)
1kg Maris Piper Potatoes (Peeled and Sliced)
800g Granny Smith Apples (Cored and Sliced)
50g Unsalted Butter
1tbsp Golden Caster Sugar
1 Glass Dry White Wine
Handful Thyme Sprigs
Freshly Ground Black Pepper
25ml Olive Oil
1) Pre heat the oven to 200C. In a large casserole dish on the stovetop, sauté the onions in the sugar, butter, thyme and a little salt over a medium heat for 10 minutes until lightly browned. Turn up the heat and add the water and wine. Reduce until 1/4 of the liquid remains.
2) Remove the onions from the dish and mix with the potatoes, apples and a little salt and pepper in a large bowl. Return to the casserole dish and transfer to the oven, covered.
3) Bake the gratin covered for 1 hour. After 1 hour remove the lid and drizzle the top of the gratin with the olive oil. Bake for a further 15 minutes until golden.
Potato dauphinoise has to be the ultimate comfort food. Mouthwateringly delicious as a side or on its own with a big spoon! But there is no place to hide, the dish is so well know and allegedly simple that much can go wrong. My search for the perfect dauphinoise has been a long mission, seeing many catastrophes and near misses. I think I’ve finally cracked it.
Keep it simple. No messing about, no sneaky ingredients – stick to potatoes, cream, butter, a little garlic and seasoning and you won’t go wrong. For years I was obsessed with over complicating the dauphinoise, adding anything I could lay my hands on. Truffle was an unmitigated disaster and mustard wasn’t far behind.
This is my recipe for the perfect dauphinoise. Don’t be tempted to use more garlic, you need only a whiff. Using waxy potatoes ensures they don’t fall to bits, as Be does keeping them a little thicker. sure to use a heavy baking or casserole dish – having a crisp top and bottom is magical!
1kg Large Waxy Potatoes, Peeled and Sliced
1 Garlic Clove
Large Knob Unsalted Butter
1 Pint/600ml Double Cream
Sea Salt and Black Pepper
1) Pre-heat the oven to 170C. Rub the baking dish all over with the garlic clove and the butter. Discard the garlic clove.
2) Arrange the potatoes in the dish in layers. Season every second layer with sea salt and pepper – be careful with the salt.
3) Bring the double cream to the boil and pour over the potatoes.
4) Bake, uncovered, for around 2 hours or until cooked to your liking.
This should last a few days, but it rarely does!