The current torrential rain and lack of sunshine has delayed Spring crops still further, so I am still struggling with my vegetable boxes to move the menu on from Winter. The potatoes thankfully never seen to disappoint as there is always a different variety that can be exploited to stretch the seasons and a Gratin Dauphinoise never fails to please at a Riverford lunch. I have learnt to adapted the recipe to include all sorts of vegetables and it is certainly always one of the most popular dishes that I ever cook at my Riverford lunches or indeed, dinners.
Through until the end of winter I was often adding leeks, mushrooms and lots of garlic. Last week I tried out a really delicious new version with spring greens and bacon but you can use any greens from pointed cabbage to savoy. All are delicious. Another variation is to add some anchovy and lots of rosemary. This is classically known as Jansson’s Temptation and I often add some sautéed chard as well. Absolutely delicious to accompany some Spring lamb and guaranteed to warm you up at the same time. Just what you need this Spring.
Potato, Leek and Mushroom
Gratin
Sometimes I like to add a little truffle oil with the cream.
500 mls Double cream 500g large potatoes, sliced paper-thin
10 sprigs fresh thyme (very finely chopped)
2 tablespoons olive oil
10 sliced mushrooms
3 Leeks, cut in rings and well washed and dried to remove all grit
Salt and pepper, to taste
In a large saucepan big enough to hold all the potatoes, bring the cream to the boil, being careful not to boil over. Season with salt to taste. Add the potatoes and bring back to the boil, stirring gently until the cream thickens. Remove the pan from the heat and test again for seasoning.
Meanwhile,
coat a frying pan with olive oil and place over medium heat. Sauté the
mushrooms until golden brown. Add the thyme and season. Remove. Heat another
frying pan and sauté leeks in butter and olive oil without colour until soft
for about 10 minutes. Season with salt and pepper.
Arrange 1/2 of the potato mixture on the bottom of a gratin dish. Top potatoes with the mushrooms and the leeks. Finish with another layer of potatoes. Press the layers down with a spatula to condense. Bake in a low oven at about 160 degrees. Cook for 1 -1 1/2 hours until the potatoes are tender. A blunt knife should easily sink in.
Potato, Spring Green and
Bacon Gratin
You could use any greens
including Kale or cabbage in this. They are all delicious. You can easily omit
the bacon if you are vegetarian.
500 mls Double cream
A handful of rosemary (very finely chopped)
A handful of rosemary (very finely chopped)
500g large potatoes, sliced paper-thin
1 packet of good smoked streaky bacon, cut into lardons
3 cloves of garlic, very finely chopped or crushed
3 cloves of garlic, very finely chopped or crushed
2
tablespoons olive oil
Large
bag of spring greens, Kale or a cabbage (stems removed and shredded)
Salt
and pepper, to taste
Meanwhile blanch the greens in a large pan of salted boiling water. Return
to the boil and cook for about three minutes. Remove and lay out flat on a dry
tea towel and allow to cool. When cool, use the tea towel to squeeze out any
excess water. In a frying pan with olive oil fry the bacon until golden brown
and crisp. Add the chopped garlic, fry for a few
seconds and add the greens. Stir fry for a few minutes and season with salt and
pepper.
Arrange 1/2 of the potato mixture on the bottom of a gratin dish. Top potatoes with the greens. Finish with another layer of potatoes. Press the layers down with a spatula to condense. Bake in a low oven at about 160 degrees. Cook for 1 -1 1/2 hours until the potatoes are tender. A blunt knife should easily sink in.
This is a variation on a famous potato dish called Jansson’s Temptation which I first found in a Jane Grigson Book
500 mls Double cream
A handful of rosemary (very finely chopped)
A handful of rosemary (very finely chopped)
500g large potatoes, sliced paper-thin
A few handfuls of chard 2 garlic cloves thinly sliced
6-8 good quality anchovy fillets
2 tablespoons olive oil
Salt and pepper, to taste
In a large saucepan big enough to hold all the potatoes, bring the cream to the boil infused with the rosemary, being careful not to boil over. Season with salt to taste. Add the potatoes and bring back to the boil, stirring gently until the cream thickens. Remove the pan from the heat and test again for seasoning.
Prepare Chard by removing the leaves from the stems. Chop the stems into strips. Blanch first the leaves and then the stems in a pan of boiling salted water for a few minutes each. The stem will take a minute or two more than the leaves. Remove and lay out to cool on a flat surface such as a clean teatowel. When cool, squeeze the excess water from the leaves and roughly chop. In a fryingpan, first saute the anchovies and garlic in the olive oil. The anchovies should dissolve. Next add the stalks and finally the leaves. Season with salt and pepper and stir really well. Taste for seasoning. In a gratin dish arrange 1/2 of the potato mixture on the bottom, top with the chard mixture and finally top with the remaining potato. Press the layers down with a spatula to condense. Bake in a low oven at about 160 degrees. Cook for 1 -1 1/2 hours until the potatoes are tender. A blunt knife should easily sink in.
A few handfuls of chard 2 garlic cloves thinly sliced
6-8 good quality anchovy fillets
2 tablespoons olive oil
Salt and pepper, to taste
In a large saucepan big enough to hold all the potatoes, bring the cream to the boil infused with the rosemary, being careful not to boil over. Season with salt to taste. Add the potatoes and bring back to the boil, stirring gently until the cream thickens. Remove the pan from the heat and test again for seasoning.
Prepare Chard by removing the leaves from the stems. Chop the stems into strips. Blanch first the leaves and then the stems in a pan of boiling salted water for a few minutes each. The stem will take a minute or two more than the leaves. Remove and lay out to cool on a flat surface such as a clean teatowel. When cool, squeeze the excess water from the leaves and roughly chop. In a fryingpan, first saute the anchovies and garlic in the olive oil. The anchovies should dissolve. Next add the stalks and finally the leaves. Season with salt and pepper and stir really well. Taste for seasoning. In a gratin dish arrange 1/2 of the potato mixture on the bottom, top with the chard mixture and finally top with the remaining potato. Press the layers down with a spatula to condense. Bake in a low oven at about 160 degrees. Cook for 1 -1 1/2 hours until the potatoes are tender. A blunt knife should easily sink in.
