Best BBQ : Gratin Dauphinois Potatoes

The sun is shining and one thing we love more than anything at this time of year is a good old BBQ! #TeamCoco like to get creative when putting on a feast for our friends on the barbie so we have teamed up with Meat Porter to bring you some tantalising recipes to make sure you get the prize for the best grub this summer.



Gratin Dauphinois Potatoes

makes a good 8 portions

  • 1½ kg Desirée potatoes
  • 4 chopped cloves of garlic
  • 2 diced onions (red if you want, leeks if you’re experimental)
  • ½ pint of single cream
  • ½ pint double cream
  • 200g of grated hard cheese (old cheese is fine)
  • 100g salted butter
  • Salt and pepper

Sweat the onions (leeks) and garlic in a pan with half of the butter on a low heat for 10 minutes. Peel and slice the raw potatoes thinly (about 3mm). Layer them in a couple of medium sized oven dishes. Between each layer, season generously and sprinkle a bit of the sweated onion mix. Mix the creams together, and douse them over the potatoes as you build. Half of the cream in each oven dish. For the final flourish, put a few knobs of the rest of the butter on the top, sprinkle with cheese and season one more time. Cook in the oven for about 45 minutes at 170⁰C until bubbling, crispy and golden. Place on a trivet in the middle of the dinner table for people to help themselves. If you want to make it earlier in the week and then warm it through in the oven, it tastes just as good, if not better. 25 minutes on a high heat should do it. Any leftovers are great reheated in the microwave too!

Try a Meat Porter 35-day matured ribeye or sirloin steak with gratin dauphinois next time you want simple food to taste fantastic.

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