James Martin's potato Dauphinoise and tartiflette
If you’re in the mood for comfort food, James has two tasty dishes for us - potato Dauphinoise and tartiflette.
They’re the ultimate indulgent potato classics that double up as the perfect alternative Christmas sides.
Tartiflette
Serves: 6
Ingredients
500g cooked waxy potatoes, cooled and sliced
1 red onion, finely sliced
125g lardons
200ml dry white wine
200ml double cream
1 large whole Reblochon cheese
A few sprigs rosemary
3 cloves garlic, sliced
Salt and pepper
We use a 26cm round ovenproof dish
Method
1. Preheat the oven to 200c
2. Cook the potatoes in salted water, then wait for them to cool down, then cut into roughly 1cm slices
3. Fry the onions and bacon lardons until crispy
4. Layer the potatoes, onions and bacon into an ovenproof dish and season
5. Whisk together the wine and cream in a jug before pouring over the potato mix
6. Make small incisions all over the Reblochon cheese and stud with the rosemary and garlic
7. Bake in the oven at 200c for 30 minutes
Dauphinoise
Serves: 6
Ingredients
25g butter
1 clove garlic, peeled
600g king Edward potatoes, peeled and sliced thinly
300ml double cream
300 full fat milk
Salt and pepper
Method
1. Preheat the oven to 200c
2. Grease an ovenproof dish with butter
3. Rub the garlic all around the edges of the dish, then layer up the potatoes and cream and milk, seasoning each layer
4. Place onto a baking tray and bake for 45 minutes