recipe Cheese-topped dauphinois potatoes Serves 6 Prep Time 20 minutes (plus overnight chilling) Cooking Time 1 hour 30 mins Ingredients 750g large King Edward potatoes or other floury potatoes 150ml chicken stock or vegetable stock 100ml double cream Salt and freshly ground black pepper Knob of butter 25g mature Cheddar cheese, grated 1. Preheat the oven to 220˚C/gas mark 7. Peel the potatoes and rinse under cold water, then dry and slice very thinly by hand or with the slicer attachment on NOTE COOK’S pared a day a processor. Put the stock into a large jug and re p t s d e re b you nee mix with the cream. These a ore than occasion m e k a ahead. M em for another st 2. Arrange a layer of potato over the base of the e th ere are ju nd freez a when th ith chops, t a tin, season with salt and freshly ground black re g e - theyr’ . Serve w pepper, then pour over a little of the stock ur of you . two or fo lled meat or fish gri mixture. Continue in the same way until the potato and liquid are used up. Dot the butter over the top and cover tightly with foil. 3. Bake for 30 minutes or until soft around the edges but still firm in the middle. Remove the foil and cook for a further 25–30 minutes or until golden and tender. Leave to cool, then chill – overnight is best. 4. Choose a lipped board or tray that’s bigger than the roasting tin (so it will catch any juices) and place on a worktop. Carefully tip the roasting tin upside down on to it and remove the paper. Cut the potatoes into evensized servings, arrange on a greased or paper-lined baking sheet, and sprinkle the cheese on top. 5. Reheat in an oven preheated to 200˚C/gas mark 6 for 25-30 minutes or until golden and piping hot. Courtesy Mary Berry
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