Smoked Salmon Dauphinoise

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Maris Piper potatoes		400g
Onion (medium)		1
Smoked salmon slices for sandwiches		6
Nutmeg		1 tbsp
Salt		1 tsp
Pepper		1/2 tsp
Leaf spinach		20-30 leaves
Double cream		250ml
Milk		200ml
Cheese for pizza		100g
Garlic		1 clove

Method

Prep

15min

Cook

15min

These are Maris Piper potatoes. They are more starchy than other varieties.

Peel and slice to 1.5mm thick. Slice the onions thinly and put both into a bowl and season with salt & pepper, rubbing in by hand.

Put Step 2 into a large pan. Add the cream, milk and nutmeg and turn on the heat. Cook for 5-6 minutes but be careful not to burn it.

Preheat the oven 220C.

Rub the garlic clove around the inside of your oven tray.

Put half of Step 3 into the tray and spread out to the edges.

Cover with the spinach leaves.

Cover with the smoked salmon.

Cover with the rest of Step 3 and spread out to the edges.

Sprinkle over the cheese.

Put in the oven for 15 minutes until the surface is nice and brown. Serve hot.

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