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

Learn how to make dauphinoise potatoes with this delicious method which blends cauliflower and turmeric beautifully into a creamy consistency.

-

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

Italian Frittata with Asparagus & Feta Recipe

Italian Potato Frittata with Asparagus & Feta Recipe

This eggy base encompasses a swell of beautiful and vibrant flavours, including feta cheese, onions, and asparagus - this is an impressive, yet easy meal to rustle up and is perfect when cooking for a number of people.

  • Prep in: 10 mins
  • Cook in: 10 mins
Garlic spring lamb & potato traybake with asparagus

Garlic spring lamb & potato traybake with asparagus

Garlic spring lamb & potato traybake with asparagus

Try this tasty lamb and potato traybake to mix up your mid week (or weekend). Quick, easy and totally delicious!

  • Prep in: 10 mins
  • Cook in: 15 mins
Loaded Mexican Potato Skins

Loaded mexican potato skins

Loaded Mexican Potato Skins Recipe

These loaded potato skins are simple to prepare and the perfect Friday night treat! Make them in batches and enjoy with friends or family.

  • Cook in: 30 mins
Warm Irish Potato and Tuna salad Recipe

Low fat

Low sat fat

Low sodium

Warm Potato and Tuna salad

Try out this recipe for a warm potato and tuna salad. A quick and healthy recipe for a winter evening.

  • Cook in: 20 mins