So, in honour of our first festivus together (along with our fat 'Miss Puss-Cat', Judy) we set about creating a FEAST! Mr. & I opted for two small stuffed Pheasants from our local butcher, rather than the traditional turkey; not least because there were a plethora cooking programmes on the television screaming at us to try something different!
My own family have few traditions regarding xmas - but in terms of the food-side of things we always have lots of potatoes (hey, we're Irish...) Mr. & I were already sold on having crispy-on-the-outside/fluffy-and-delicious-on-the-inside Maris Pipers Roast in Goose Fat (drool!) but I decided to experiment with some sweet potatoes, too.
WARNING - THE FOLLOWING RECIPE IS NOT GOOD FOR THE WAISTLINE!
I decided on Dauphinoise Sweet Potato minis - using Covington sweet potatoes; as they are a really tasty & super-sweet variety. They have a lovely orangey-rose tint to the flesh & are perfect for mashing or making spiced wedges out of, too!
Dauphinoise Potatoes (also known as Gratin Dauphinoise) is a culinary speciality of the Dauphiné region of France. I learned of it from my own parents' dinner parties as a kid, and have always loved it. (Although sweet potatoes weren't THAT readily available in Belfast in the early 80's! It works just as well & is also insanely tasty with white potatoes, too!)
It couldn't be simpler to make - although can take a while if making one large dish of Dauphinoise Potatoes instead of mini portions as I have here. Try it with Roast or Stewed Lamb for a yummy spring treat, too.
A true mainstay; it never fails to impress at dinner parties... And, (provided your choice of cheese is vegetarian cheese, of course...) for those non meat-eaters; it's vegetarian, too!
Remember...DAUPHINOISE POTATOES ARE FOR LIFE! NOT JUST FOR XMAS!
The method is as follows:
- Preheat your oven to 200° Celsius / 400° Fahrenheit / Gas Mark 6
- Lightly rinse & pat dry your whole potatoes - slice approx. 1/2 - 3/4cm thick (I needed 2x medium-sized potatoes for these four tartlet tins)
- Rub the slices with some chopped garlic - I used La Mancha Mauve; a purple variety that originated in Las Pedroneras in Castilla La Mancha, Spain
- Arrange some mini tartlet tins (lightly rubbed with some olive oil) on a baking sheet
- Grate some medium-matured cheese & set to one side for now
- Stack your potato slices until the tartlet tins are full & sprinkle liberal amounts of cheese on top
- Other recipes call for nutmeg to be used at this stage. Because the variety of potato I have chosen is quite sweet, I decided to substitute the nutmeg for the *tiniest* pinch of Allspice
- Pour some double cream (ouch) over the top - until you can just about see it emerge through the potatoes & cheese
- Sprinkle with a little dried mixed herbs & some freshly chopped parsley; & season adding a liberal grind of black pepper... Et voila!
I think I cooked the potatoes for around 30/40 mins? But, sadly I cannot be totally sure (it was xmas day & I'd been drinking Prosecco since 9am...!) So, as rule of thumb - keep checking them & if, when you pop a cocktail stick/skewer into the potatoes it slides out effortlessly - they should be ready.
(...apologies for the VERY blurred picture...*hic*...)
The result is a sweet & garlicky mush that is literally making my mouth water even as I type. The wafting smell & sight of them bubbling & oozing as they emerge from the oven ensured that I'd most definitely be recommending this quick & easy recipe to whoever I could!
As a side note - Mr. & I adore our garlic - & luckily only have plans to be kissing each other!
So, if you're not that keen on loads of garlic and/or plan on kissing multiple strangers, then by all means omit/amend as required :)
Let me know how it goes...x
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