Potato & Cauliflower Dauphinoise with Turmeric

 Potato & cauliflower dauphinoise with turmeric
Prep in Prep in:
15 mins
Cook in Cook in:
30 mins
Serves Serves:
4 (as a side)
Per Serving %RI
KCAL 224 11%
Fat 13.0g 18%
Sat Fat 7.9g 39%
Sugar 5.5g 6%
Salt 0.4g 6%

Method

For this recipe, wash and slice the raw potatoes into pieces no thicker than 5ml. Place in a bowl of cold water to prevent them from browning and set aside.

 Preheat the oven to 200°C/180°C fan. Take a small ovenproof dish and brush the inside with oil.

 Put the milk, crème fraîche, coriander, cumin, bay leaf, garlic and ground turmeric in a saucepan and season with salt and pepper. Bring just to the boil, then add the drained potato, followed by the cauliflower (including all the little bits that have come loose – note that the cauliflower will just break the surface, this is fine) and simmer for 10 minutes, or until the potatoes are just tender.

 Transfer everything into the prepared dish, holding back half of the liquid (you want to be able to clearly see the potato and cauliflower). Top with salt, black pepper and chilli flakes and place in the oven for 25 minutes.

Check out this easy recipe video below many others potato recipe videos on our video hub.

Ingredients

300g Rooster potatoes, washed and thinly sliced into pieces no thicker than 5mm (then placed in a bowl of cold water to prevent them from browning)

200g cauliflower, trimmed into florets and sliced into pieces slightly thicker than potato

150 ml milk (whole or semi skimmed)

100ml half fat (full fat) crème fraîche

1tsp groundnut oil (or another flavourless oil

2 cloves garlic, finely chopped or grated

1 bay leaf

1tsp ground turmeric

1tsp coriander seeds, lightly crushed with a pestle and mortar

1tsp cumin seeds, lightly crushed with a pestle and mortar

sea salt and freshly ground black pepper

pinch of chilli flakes

300g Rooster potatoes, washed and thinly sliced into pieces no thicker than 5mm (then placed in a bowl of cold water to prevent them from browning) 200g cauliflower, trimmed into florets and sliced into pieces slightly thicker than potato 150 ml milk (whole or semi skimmed) 100ml half fat (full fat) crème fraîche 1tsp groundnut oil (or another flavourless oil 2 cloves garlic, finely chopped or grated 1 bay leaf 1tsp ground turmeric 1tsp coriander seeds, lightly crushed with a pestle and mortar 1tsp cumin seeds, lightly crushed with a pestle and mortar sea salt and freshly ground black pepper pinch of chilli flakes

You may also like

Pulled Pork & Tomato Layered Potato Bake

Pulled Pork & Tomato Layered Potato Bake

Pulled Pork & Tomato Layered Potato Bake

Here's a clever way to use up leftovers from a weekend roast. Packed with hearty flavours and warming herbs and spices, it's a real mid-week treat. 

  • Prep in: 15 mins
  • Cook in: 25 mins
Chaat Masala Spicy Street Snacks from India

Chaat Masala Spicy Street Snacks from India 

Chaat Masala Spicy Street Snacks from India Recipe

Chaat Masala is a spice powder mix traditionally used in Indian cuisine. By combining these delicious flavours with prawns, courgette and potatoes it makes for a delicious supper dish.

  • Prep in: 10 mins
  • Cook in: 10 mins
Blue cheese mini burgers with potato buns

Blue cheese mini burgers with potato buns

Blue cheese mini burgers with potato buns

The perfect recipe to impress your friends - try these small yet delicious burgers with buns made from potato. Enjoy!

  • Prep in: 20 mins
  • Cook in: 20 mins
Chinese Pepper Steak & Potato Stir-Fry

Chinese Pepper Steak & Potato Stir-Fry

Chinese Pepper Steak & Potato Stir-fry

Sizzle up your week with this Chinese pepper steak & potato stir fry. Quick, easy and packed full of colour and authentic flavour, discover how to create the ultimate potato stir-fry in just 30 minutes!

  • Prep in: 20 mins
  • Cook in: 10 mins