Blue cheese dauphinoise

Now I never claim to be an expert. And I never claim to triple test things unless I have. Today I didn’t.

This blog is all about what we had for dinner and what you see is what you get.

I have waxed lyrical about canned dauphinoise potatoes from French supermarkets.

Today I was making my own with the nifty blade in my Magimix (ten years old now and apart from the crack in the funnel that appeared after 4 years it’s still going strong).

Six medium potatoes sliced in seconds.

They’re called “Lady Balfour” from Sainsbury’s organic range – which seems an appropriate name since Downton Abbey has returned to the telly.

Remember the mushroom soup the other day, a mixed cream and vegetable Kallo stock pot. Well I thought this would be a good base too for dauphinoise potatoes.

1 x 284 ml pot of Elmlea double light and 600ml of water with Kallo stock pot.

I arranged the sliced potatoes in one of my Grandma’s fabulous red ceramic dishes that always makes me feel like something out of Nigella Christmas.

Pour the liquid over the top and stud crumbled blue cheese around the gaps.

Bake for 50 minutes at gas mark six.

It’s cooked and it’s fabulous. Only one niggle is there’s more liquid than I’d like.

So do you know how I got around that?

I saved it for soup. What goes around eh.

 

With thanks to Sainsbury’s for Lady Balfour potato samples and Clawson Dairy Ltd for sample of Caxston soft blue cheese. The Kallo stock pots were a sample too from ages ago, they’re similar to the Knorr ones but have more bits. Plus they’re organic.