Chef's Recipes

Potato Dauphinoise

Potato Dauphinoise with Mara seaweed

Serves 2

To celebrate #scotfoodfort21, I reflect on the ultimate comfort food, using the best of local, sustainable, and seasonal ingredients. Easy, nourishing and packed with flavour.

- Shaune

Ingredients

1 Large Scotty Brand Kestrel Baking Potato
Pinches Mara Seaweed
Pinch Salt
Pinch White Pepper
70ml Double Cream

Method

• Wash, dry and peel the potato.
• Slice thinly.
• Place all ingredients in a large bowl and mix together.
• Layer the potato slices in an oven proof pie dish.
• Scoop any residual cream over the top of your dish.
• Cover with foil and place in a warm water bath.
• Cook in the oven at 200C for 30 minutes.
• Remove from oven, take off the foil.
• Turn the oven down to 180C.
• Cook for a further 10-15 minutes until brown.

Enjoy with your favourite main dish.