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Potato, Swede and Bacon Dauphinoise

December 21, 2013 By All That I'm Eating 4 Comments

Roast potatoes are important in any roast dinner. Sometimes I find I can pay them a bit too much attention and end up spending less time on the other vegetables. This dauphinoise recipe is a great way to use some swede to make a great side dish and also incorporates potatoes so you can do a two in one. Not to be greedy but there’s no reason you couldn’t have this and roast potatoes for a roast!
Festive Potato Gratin

Ingredients

You will need (for 4 as a side):

  • 350g potato, peeled and thinly sliced
  • 350g swede, peeled and thinly sliced
  • 1 garlic clove, crushed
  • 4-5 rashers smoked, streaky bacon
  • Oil for frying
  • 150ml double cream
  • Salt and pepper
  • Butter
Potato, Swede and Bacon Dauphinoise

Method

Fry the bacon in a little oil until crispy then set to one side.

Layer up the potatoes, swede, garlic, bacon, and add a little salt and pepper to each layer, finishing with a layer of potatoes and swede in an ovenproof dish.

Pour the double cream over the veg then dot the top with butter.

Place into an oven at 170C for 1 and 1/4 hours or until soft through when tested with a knife.

If you find it’s browning too quickly cover the dish with some foil before returning to the oven.

Potato, Swede and Bacon Dauphinoise

It was lovely to slice and dive into this. I thought the swede might be a bit overpowering but using it half and half with potato meant you could taste both vegetables equally. The garlic was faint and the bacon added a lovely smoky earthiness. You could use it to accompany anything really but I think it’s very fine on its own.

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Filed Under: Bacon, Christmas, Cream, Dairy & Eggs, December, Dinner, Meat & Fish, Occasions, Potatoes, Recipes By Month, Seasons, Swede, Vegetables, Winter Tagged With: christmas, dinner, recipe

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Comments

  1. Mark Willis says

    December 22, 2013 at 08:18

    Here’s a tip for extra-special gratins / Dauphinois:- cook the dish slowly for the first hour or so, until the potatoes etc are tender, then whack the temperature up high only for the last 3o mins or so to brown the top. I find the texture of the finished dish is much better this way.
    We did one a bit like yours, but with a mixture of Butternut Squash, Celeriac, Parsnip and Potato. It was superb!

    Reply
  2. Navaneetham Krishnan says

    December 22, 2013 at 11:21

    Ohhh potatoes? I am all excited to see this tempting dish and simply cannot resist anything made with potatoes.

    Reply
  3. Guru Uru says

    December 22, 2013 at 19:57

    Is it ok that I am getting very excited about this dish because of the potatoes alone? 😀
    Delicious!

    Happy Holidays!
    CCU

    Reply
  4. Kitchen Riffs says

    December 22, 2013 at 20:17

    This looks gorgeous! And I’ll bet tastes better. I’d definitely want this. But heck, I agree that having roast potatoes is also a good idea! So I’d probably do both, too. 😉 Thanks for this.

    Reply

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Hello I’m Caroline

Welcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

I believe humble food doesn’t have to be hum drum so whether you’ve oodles of onions, superfluous sausages or apples aplenty I hope you enjoy having a look around.

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