Potato Dauphinoise Pie with Caramelized Onion and Cheese

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor while being lower in fat

Mix 30 ml of ice cold water with 1 cold egg and place in the freezer.

In a food processor, combine 250 grams of plain flour, 1 teaspoon of salt, and 125 grams of cold unsalted butter cut into cubes. Pulse until coarsely mixed.

Add the egg and water mixture to the food processor and mix until combined. Finish by hand if necessary. Wrap in plastic film and refrigerate for at least 30 minutes.

For the dauphinoise, combine 250 ml of semi-skimmed milk and 250 ml of double cream in a frying pan. Add 2 minced cloves of garlic, 1 teaspoon of salt, 1 teaspoon of dried rosemary, and 1 teaspoon of dried thyme. Bring to a gentle simmer.

Add 500-600 grams of sliced potatoes to the milk and cream mixture and cook for about 4 minutes, stirring to prevent sticking. Drain the potatoes but keep the liquid.

In a clean frying pan, heat a glug of vegetable oil and the same amount of butter. Add 2 sliced onions and a pinch of salt. Cook for about 15 minutes until browned and sweet.

Preheat the oven to 180°C for a fan oven (200°C for a normal oven, gas mark 6). Butter a loaf tin and layer the potatoes, adding some onions and cooking liquid in between layers. Do not press down on the potatoes.

Cover the top with greaseproof paper and bake for 35 minutes.

While the dauphinoise is baking, prepare the pastry cases. Roll out the pastry and cut around bowls to make lids. Butter the bowls and press the pastry into them, trimming off excess.

Wrap the lids in cling film and refrigerate until needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens