Just back from France, and ooh la la, how lovely the short break was! We basically ate, read and slept, which is how every good weekend break should be. More to come on that, but in the meantime, here’s a recipe that I did on the first night over there, as we were tired, had Post-Ryanair-Stress-Disorder and needed a bit of French comfort food. And we got in. In spades.
This is just a fuller version of Dauphinois Potatoes – more of a meal in itself than just a side dish. Very rich and comforting, great for a chilly evening. I usually use reduced fat rashers in this recipe, and you’ll note as always that I use crème fraîche, especially the Weightwatchers version, as it’s low fat and not very expensive, but if you’re blessed amongst us with a skinny a*s then work away at the usually-prescribed cream etc.
- Six good big floury potatoes + 3 shallots, diced tiny + 3 cloves garlic, crushed + 1 packet fresh spinach
- 1 packet pancetta / 1 bowl chopped chorizo / 6 smoked rashers, chopped
- 2 tubs crème fraîche + 2 tbsp butter + 1 glug olive oil.
- 2 packets shredded cheddar / gruyere
- 1 tsp black pepper + rosemary sprig (fresh if possible)
1. Slice potatoes (thicker than Dauphinois) and cook in boiling water for about ten minutes. Remove and pat down with kitchen paper.
2. Heat olive oil in pan and add shallots, garlic and bacon until golden and crispy. Then mix in crème fraîche, reduce heat, and form sauce.
3. Liberally butter big lasagne / casserole dish and begin layering process – one dollop of sauce at bottom, then layer of potatoes, followed by spinach & bacon layer, then sauce, then potatoes, then spinach & bacon and so on until the top, which is finished with grated cheese and herbs.
4. Bake for twenty minutes until golden, bubbling and screaming to be eating.
Cheats:
Cheese: Like the Dauphinois recipe, cheddar will do fine if Gruyere is insanely expensive.
Meat: If you like spicy, use Chorizo, if you like smoky, use the pancetta or smoked rashers.