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Ingredients
- For the dauphinoise:
- 2 tbsp butter
- 2 garlic cloves, minced
- 800g Rooster potatoes, peeled and sliced thin
- Salt and pepper
- 400ml cream
- 400ml milk
- 300g Parmesan cheese, grated
- For the broccoli gratin:
- 2 tbsp chopped almonds
- 1 garlic clove, minced
- 2 tbsp soy sauce
- 2 packets of tender stem broccoli (or 1 head of regular broccoli cut into florets)
- 1 tbsp breadcrumbs
- 1 tbsp grated Parmesan
- 1 tbsp olive oil
- 1 lemon, zested
- For the horseradish sauce:
- 2 tbsp creme fraiche
- 1 tbsp horseradish paste
- 1 lemon, zested
- 1 tsp Dijon mustard
- To garnish: Chopped chives
- For the dauphinoise: Preheat the oven to 180 degrees. In a large pan, melt the butter over medium heat. Add the minced garlic and sauté for about one minute. Add the thinly sliced potatoes to the pan and season with salt and pepper. Cook for five minutes, stirring occasionally, until the potatoes are slightly tender.
- In a separate pan, combine the cream and whole milk. Heat gently until it’s warm but not boiling. Grease a square baking dish or pan with butter. Layer half of the partially cooked potatoes in the bottom of the baking pan.
- Sprinkle half of the grated Parmesan cheese over the potatoes. Repeat with another layer of potatoes and cheese. Pour the warm cream and milk mixture evenly over the layered potatoes. Bake in the preheated oven for approximately 45-55 minutes, or until the potatoes are tender and the top is golden brown and bubbly. Allow the dish to cool for a few minutes, then carefully cut the potato dauphinoise into squares.
- For the broccoli: Preheat the oven to 200 degrees. Spread the chopped almonds evenly on a baking tray and toast them in the oven for about four minutes, or until they turn golden brown. Remove and set aside.
- In a bowl, mix the minced garlic and soy sauce. Toss the tenderstem broccoli in this mixture until well coated. Arrange the marinated broccoli on a baking tray in a single layer. Roast in the preheated oven for five minutes, or until the broccoli becomes tender and slightly crispy at the edges.
- While the broccoli is roasting, prepare the almond crumb. In a separate bowl, combine the toasted almonds, breadcrumbs, grated Parmesan cheese and olive oil. Mix well.
- Remove the broccoli from the oven and sprinkle the almond crumb mixture over the top.
- Return the tray to the oven and roast for an additional three minutes, or until the crumb is golden brown and crispy. Season the roasted broccoli with salt, black pepper and lemon zest to taste.
- For the horseradish sauce: Combine the crème fraîche, horseradish, lemon zest, Dijon mustard and salt and pepper together. Place into a serving bowl and garnish with lots of finely chopped chives.
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