Apple and goat’s cheese dauphinoise potatoes
We put our Christmas tree up yesterday! We’ve yet to decorate the rest of the house, but the tree is up, and that automatically makes me feel festive. I’ve been told that I’m not allowed to be grumpy at all from now on, because the tree is an automatic cheer-giver. So now that my life has become a twinkly, jolly, Christmas-song fest (Mariah Carey and The Pogues are currently tied for the title of ‘my favourite Christmas song ever’, what do you reckon?), I thought I’d turn my attention to Christmas food. Because obviously that’s my favourite part about Christmas – when else can you eat non-stop for about four solid days? (well, I do most weekends, but Christmas is the only time that you’re actually allowed to)
One thing I enjoy making at this time of year is dauphinoise potatoes. Most of the year, I avoid buying cream because I know I’ll end up having it on everything I eat for three days, which isn’t an especially good habit to get into – at least I’ve managed to avoid the temptation of drinking it straight from the tub, so far. But every now and then I go for it and make something outstanding like dauphinoise potatoes. Or in this case, dauphinoise potatoes with apples and goat’s cheese. Yes, you heard me correctly. This dish has the usual indulgent creaminess, but it’s also got just a hint of sweetness from the apples and just a hint of tartness from the goat’s cheese. It’s a seriously drool-worthy combination.
Just looooook at that creamy sauce! It’s obscene! I’m sure each portion contains about a million calories, but sometimes it’s so worth it. As long as you have a salad at the side you’re sorted – and maybe try not to go back for too many extra helpings (I think I stopped at about seven).
These creamy dauphinoise potatoes would be a great addition to your Christmas menu – they’re not difficult to make, so they won’t add much stress to your busy morning. Just layer up apple and goat’s cheese with thin slices of potato (no pre-cooking necessary!), pour over your garlic-infused cream, and then pop them in the oven. Doesn’t get much easier!
If you’d like to make these indulgently delicious dauphinoise potatoes, check out the recipe at Great British Chefs.
Other Christmas side dish recipes:
Brie and mushroom potato gratin
Cheesy herbed potatoes Anna
Roasted brussels sprouts with goat’s cheese, lemon and walnuts
Roasted squash wedges with tomato and goat’s cheese crumb
Slow cooker sweetcorn casserole
Lemony chickpea casserole
Roasted vegetable and quinoa salad from Bev Cooks
Amazing dinner rolls from Cooking Classy
Cranberry orange sauce from Damn Delicious