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Horseradish potato dauphinoise

Horseradish potato dauphinoise

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A star rating of 4.8 out of 5.11 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Indulgently creamy, this dauphinoise dish makes a delicious alternative to roast potatoes

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal600
fat42g
saturates23g
carbs49g
sugars7g
fibre4g
protein10g
low insalt0.2g
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Ingredients

Method

  • STEP 1

    Heat the oven to 190C/170C fan/gas 7. Tip cream, milk, garlic and horseradish into a large saucepan, season, then bring to the boil. Reduce the heat, add the potatoes, stir to stop them sticking together, then cook for 10 mins until tender.

  • STEP 2

    Pour the potatoes and horseradish cream into an ovenproof dish. You can do this up to a day ahead. Cover, store in the fridge, then bring back to room temp an hour before you want to bake.

  • STEP 3

    Bake for the 30 mins at 190C/170C fan/ gas 5, (if you're cooking roast beef & carrots with easy gravy, you can pop it on the shelf below the beef for the last 30 minutes of the beef's cooking time); then increase the temp to 220C/200C fan/gas 7 and cook for another 30-35 mins. (Add the muffin tin for the yorkshire puddings when you turn the oven up.)

Goes well with

Recipe from Good Food magazine, September 2011

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A star rating of 4.8 out of 5.11 ratings
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