Seaneen's Sunnyside Kitchen

Classic dauphinoise potatoes are loaded with cream and sometimes cheese, and are one of my favourite things to eat.

The first time I made this I had spuds but no cream, so these were basically an experiment. But it was a really yummy one. It’s also nice to mess with the classics sometimes.

I could eat a massive bowl of this on its own, but it’s works really well as a side dish to marinated tempeh or chicken or fish if you’re a carnivore. This is full of creamy, garlicy, chilli gorgeousness.

Left overs are also great heated up with a fried egg on top.

1Kg Potatoes

400ml Tin of Coconut mik

3-4 Cloves of Garlic (minced)

1Tsp Chilli flakes

1 Tsp Ground ginger

1Tsp Tumeric

Method

1. Preheat your oven to 180 degrees (Celsius)
2. Peel and slice your potatoes as finely possible. Some people use a mandolin, but I’ve never been able to use one without cutting myself, I just use a kitchen knife
3. Add the coconut milk, garlic and spices to a saucepan and heat over a gentle heat, add the sliced potatoes and simmer very gently for 10 minutes
4. Line a baking dish with parchment paper (you don’t have to this, but it does make it easier to clean the dish afterwards)
5. Add the potatoes to the dish and spread evenly before putting in oven for 40-45 minutes. Test with a fork to make sure the potatoes are soft