Dauphinoise Roast Potatoes - The best potato dish you will EVER make!!

Dauphinoise Roast Potatoes
I feel very strongly that Dauphinoise potatoes are too good to just be side dish...they are 100% the main event!

This recipe uses all my favourite ingredients - the crispiest roast potatoes, cream, cheese and loads of garlic!

This is a slight variation on the recipe I shared last year - this time I've added red onion and cabbage and made it a little bit saucier and it worked like a DREAM...

I've written up the recipe below - let me know 👇 if you're going to make this! A x

Feeds 4-6

1.5kg potatoes
Oil for roasting
1 whole garlic
40g butter
1 red onion finely sliced
130g finely sliced savoy cabbage
300ml double cream
600ml milk
1 tsp dijon mustard
80g grated cheddar cheese (plus extra to sprinkle over the top)
Salt and pepper

Peel the potatoes cut them into medium pieces
Place them in a pan of cold salted water. Bring to boil and simmer until just tender.
Heat the oven to 200C.
Drain the potatoes, give them a good shake to fluff up the edges, leave them to steam dry for 10 minutes.
Heat a good couple of glugs of oil in a roasting tin and heat in the oven until spitting hot.
Cut the end off the garlic exposing the insides of the cloves and wrap loosly in tin foil.
Place the potatoes in the roasting tray, rolling them around until coated.
Roast in the oven with the foil wrapped garlic for 40 minutes or until crisp, turning reguarly.
Melt the butter in a large non-stick pan.
Add the cabbage and onion and fry for 7 minutes, stirring reguarly until soft.
Add the double cream, cheese, milk, mustard and season with salt and pepper.
When the potatoes are ready, place them in an ovenproof dish and crush them a little with a fork.
Squeeze the cloves of roasted garlic into the cream sauce and give it a really good stir.
Gently bring it to the boil, stirring until the cheese has melted.
Pour the sauce and veg over the potatoes and push the veg down so it's covered by sauce
Sprinkle the top with cheese and bake for 20-25 minutes until the cheese is golden brown.

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