This creamy potato bake is based on a South African recipe. This spin on a classic dauphinoise is a rich and comforting side dish that is perfect for roast dinners or buffets.
- 750g potatoes, unpeeled and finely sliced (use a mandolin if you have one)
- 1 red onion, sliced into rounds using a mandolin
- 600ml milk
- 1 onion, halved
- 3 bay leaves
- handful black peppercorns
- 50g butter
- 50g plain flour
- a gratin dish, buttered
- Start by making the sauce. Gently heat the milk in a pan with the onion, bay and peppercorns. Set aside, covered, to infuse for 1 hr. Strain. Melt the butter in a pan, stir in the flour and cook for a few mins on a low heat. Slowly whisk in the milk until smooth and thickened.
- Heat the oven to 220C. Tightly arrange a layer of potatoes on the base of the gratin dish, top with a layer of sauce, then top with red onion and season well. Repeat the layering process, finishing with a final layer of potatoes topped with sauce.
- Cover with foil and bake for 30 mins, then reduce the heat to 180C. Remove the foil, and bake for another 45 mins until golden brown.
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