“Dauphinoise potatoes and roast beef is basically my dinner party that allows me to cook and drink at the same time. They’re a cinch to make.”
– Jess Murphy, chef-owner of Kai, Galway
Serves 4
INGREDIENTS
1kg waxy potatoes
A knob of butter
1 onion, sliced thinly into rings
A handful of dried mushrooms (Jess uses chanterelles)
Salt and pepper
500ml double cream
100g gruyere cheese, grated
METHOD
Set your oven to 160ºC. Peel and thinly slice 1kg of waxy potatoes. Rub a shallow baking dish with butter. Layer the potatoes with the onions and mushrooms, seasoning with salt and pepper as you go. Scald the double cream in a pan, then pour it over the potatoes and top with grated cheese. Bake for an hour and a half, until the potatoes are soft and the top has turned golden brown.
