Truffle Potato Dauphinoise
perfect for sharing
Creamy potatoes infused with indulgent truffle oil. Amazing as a snack or side!
Tags:
Calorie Smart
Allergens:
Milk
The quantities provided above are averages only.
Total40 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
600 grams
Potatoes
110 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
Truffle Zest
1 unit(s)
Garlic
1 unit(s)
Grated Italian Style Hard Cheese
(Contains: Milk)
1 sachet(s)
Vegetable Stock
Not included in your delivery
¼ tsp
Salt
¼ tsp
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)1740 kJ
Energy (kcal)416 kcal
Fat17.6 g
of which saturates10.7 g
Carbohydrate57.1 g
of which sugars3.6 g
Dietary Fiber0.2 g
Protein10.9 g
Salt2.1 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Oven dish
•Grater
•Pot with Lid
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Peel and slice the potatoes into ½ cm thick rounds.
- Peel and grate the garlic (or use a garlic press).
2
- Place a pot over medium-high heat with a drizzle of oil.
- Once hot, fry the garlic for 1 min. Add 125ml water, stock and creme fraiche.
- Carefully add the potatoes to the sauce. Season with ¼ tsp salt and ¼ tsp pepper.
- Bring to the boil, cover and lower heat to medium.
- Simmer until potatoes are parboiled, stirring regularly, 15-20 mins, then add the truffle oil and stir to combine.
3
- Carefully transfer the parboiled potatoes and truffle sauce to an appropriately-sized oven dish. Scatter over the Italian hard cheese
- Pop into the oven and bake until the sauce is bubbling and the potatoes are cooked through, 15-20 mins.
TIP: You want the dauphinoise to be 2-3 cm thick—keep this in mind when choosing an oven dish.
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