A great side dish that will accompany any meat main, this recipe for two potato dauphinoise is one to try this winter.
Serves 4 – 6
Cooking time: 25 – 30 mins
What You’ll Need:
- 500g potatoes
- 500g sweet potatoes
- 250g tub The Lake District Dairy Co. Quark
- 2 tsp cornflour
- 1 clove garlic, crushed
- freshly grated nutmeg
- salt and ground black pepper
- 50g mature Cheddar, grated
What To Do:
- Preheat the oven to 200˚C/ Fan 180˚C/Gas Mark 6. Peel the potatoes then place them whole in a large pan of cold, salted water and bring to the boil. Cover and simmer for 8 mins or until they are just tender. Drain in a colander and rinse the potatoes in cold water to cool.
- Cut the potatoes into slices the thickness of a one pound coin. In the pan mix the cornflour to a smooth paste with a little cold water, then add 90ml water, The Lake District Dairy Co. Quark, garlic, nutmeg and plenty of seasoning. Add the potatoes and stir to coat in the mixture.
- Tip the mixture into a large ovenproof dish. Use a spoon and fork to arrange the potato mixture levelling it. Sprinkle over the cheese. Place the dish on a baking tray then bake in the centre of the oven for 25 – 30 mins or until golden brown on top.
Recipe from Lake District Dairy Co. Quark.
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