Dauphinoise Potatoes and Taglietelle of Vegetables

Potato Dauphinoise
Laura’s luscious lamb also came with some other delightful dishes and these too I must share with you. The Dauphinoise Potatoes were fantastic – I often try to cut down on the fat content of said dish, but alas, it is never quite as good as the original. I have decided to make the real McCoy but then have less and I have been successful in one point and it’s unfortunately not the latter.

Taglietelle of Vegetables
The Tagliatelle of Vegetables was super too – what can I say, it was an amazing meal. The veggies were so simple but soooo tasty. Anything tossed in butter is great in my opinion. Do you also put extra butter on your croissants? Come on, tell the truth! So without further ado, and once again, without any work on my part, here are Laura’s recipes. (PS: It goes without saying that she also produced an amazing, no TWO amazing desserts, so keep coming back for more!)


1.5kg potatoes
2 large garlic cloves crushed
500ml cream
200ml milk
Salt and pepper
Butter to grease

Preheat the oven to 180oC (fan oven).
Peel the potatoes and slice very finely (a mandolin is helpful if you have one).
Put the sliced potatoes into a large saucepan, add the garlic, cream, milk and 1 teaspoon of salt and a good grinding of black pepper.
Bring to the boil.
Meanwhile, liberally grease a 3 litre ovenproof serving dish (not too deep).
Pour in the potato mixture and level the top as much as possible.
Cover with foil.
Cook for 40 minutes; take off the foil and return to the oven for about 30 minutes or so until golden.


8 large carrots
5 medium sized courgettes

Using a vegetable peeler, make ribbons from the carrots and courgettes.
Place in boiling, salted water and simmer for 5 minutes.
Strain and toss in butter and black pepper.

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