Give classic potato dauphinoise a healthy twist by incorporating a touch of turmeric.
SERVES 4
300g smooth potatoes, cut into 5mm slices
200g cauliflower, trimmed into florets and sliced into pieces slightly thicker than the potatoes
150 ml milk
100ml half fat crème fraiche
1tsp groundnut oil
2 cloves garlic, finely chopped
1 bay leaf
1tsp ground turmeric
1tsp coriander seeds, lightly crushed
1tsp cumin seeds, lightly crushed
Sea salt and freshly ground black pepper
Pinch chilli flakes
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- Preheat the oven to 180C. Take a small ovenproof dish and brush the inside with oil.
- Put the milk, creme fraiche, 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 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.
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