So, I got to thinking: Why not make a macaroni cheese, with potatoes instead of pasta? Not such a stupid idea; potato gratins have a similar principle to a mac 'n' cheese - since we are only talking about starch bound up in a creamy sauce (although it doesn't sound very appealing when you consider it in those terms.)
But even if the recipe is viable, why do it? Well, despite what some people say, macaroni cheese is not a side dish. I don't care how well it goes with southern fried chicken and gravy, it is NOT a side dish. This recipe, however, is. Not only can I justify (on grounds of good taste, if not outright health) serving my Dauphinoise with steak or chicken (whether southern fried or not), I think it would be great on its own, or with fish or vegetables. In fact, it's going to be a new Potless Towers staple!
Use waxy potatoes to ensure you don't end up with a big pan of sludge - you are not making cheesy bacony mash (mmm, not that cheesy bacony mash on the side of your plate would be a tragedy).
However, if you're looking for an accompaniment to chicken and waffles, and feel that my mac and cheese argument has no legs - you can make my Gourmet Macaroni Cheese recipe instead. Enjoy!
Cost-wise, this dish is a winner. £1.50 per serving is all.
Serves 4
INGREDIENTS:
1 large onion, cut into fine half moons
2 cloves of garlic, finely chopped
400g smoked bacon lardons
500g mushrooms, cut into 5mm thick slices
4 tablespoons of olive oil
1kg waxy potatoes, such as Desiree, peeled and cut into 1cm thick slices
Pinches of salt and pepper
100g cold butter, cut into 1cm dice
500ml milk
100g parmesan cheese, finely grated
Preheat oven to 180c. In a large pan, on a low to moderate heat, fry the onion, garlic, bacon and mushrooms in the oil until soft and translucent (15 minutes approx). In a roasting dish, layer potato slices, then an evenly sprinkled spoonful of the bacon mix and then top with a few knobs of butter and some seasoning. Repeat this process 2-3 more times until you have filled the dish. Ensure the top layer of potatoes are attractively arranged in an overlapping pattern. Carefully pour the milk into one corner of the dish until you have half filled it (check the level by slightly tipping the dish up at one end). Sprinkle the parmesan in a thick layer on top and bake the Dauphinoise in the oven until the potatoes are soft, and the crust is golden and crunchy (1 hour approx).
But even if the recipe is viable, why do it? Well, despite what some people say, macaroni cheese is not a side dish. I don't care how well it goes with southern fried chicken and gravy, it is NOT a side dish. This recipe, however, is. Not only can I justify (on grounds of good taste, if not outright health) serving my Dauphinoise with steak or chicken (whether southern fried or not), I think it would be great on its own, or with fish or vegetables. In fact, it's going to be a new Potless Towers staple!
Use waxy potatoes to ensure you don't end up with a big pan of sludge - you are not making cheesy bacony mash (mmm, not that cheesy bacony mash on the side of your plate would be a tragedy).
However, if you're looking for an accompaniment to chicken and waffles, and feel that my mac and cheese argument has no legs - you can make my Gourmet Macaroni Cheese recipe instead. Enjoy!
Cost-wise, this dish is a winner. £1.50 per serving is all.
Serves 4
INGREDIENTS:
1 large onion, cut into fine half moons
2 cloves of garlic, finely chopped
400g smoked bacon lardons
500g mushrooms, cut into 5mm thick slices
4 tablespoons of olive oil
1kg waxy potatoes, such as Desiree, peeled and cut into 1cm thick slices
Pinches of salt and pepper
100g cold butter, cut into 1cm dice
500ml milk
100g parmesan cheese, finely grated
Preheat oven to 180c. In a large pan, on a low to moderate heat, fry the onion, garlic, bacon and mushrooms in the oil until soft and translucent (15 minutes approx). In a roasting dish, layer potato slices, then an evenly sprinkled spoonful of the bacon mix and then top with a few knobs of butter and some seasoning. Repeat this process 2-3 more times until you have filled the dish. Ensure the top layer of potatoes are attractively arranged in an overlapping pattern. Carefully pour the milk into one corner of the dish until you have half filled it (check the level by slightly tipping the dish up at one end). Sprinkle the parmesan in a thick layer on top and bake the Dauphinoise in the oven until the potatoes are soft, and the crust is golden and crunchy (1 hour approx).
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