Mooli & Potato Dauphinoise

Ingredients:

• Milk (enough to cover potatoes, approx. 3/4 full in a large saucepan)

• Shallots (sliced)

• Garlic (sliced)

• Potatoes (thinly sliced)

• Mooli (thinly sliced)

• Chives (chopped)

• Salt and pepper (to taste)

• Dried oregano (to taste)

• Nutmeg (to taste)

• Lemon pepper (to taste)

• Crème fraîche (1 spoon, adjust as needed)

• Grated Parmesan cheese (for topping)

  
  

Method:

Preheat your oven to 180℃ (350℉).

In a large saucepan, pour enough milk to cover the potatoes. For serving 6 people, the pan should be about ¾ full. Place the pan on medium heat.

Using a mandolin or a knife, thinly slice the shallots and garlic. Once sliced, add them to the warming milk and stir to ensure they are fully submerged.

Season the milk with salt, pepper, dried oregano, nutmeg, and lemon pepper. Stir well to combine.

While the milk mixture heats, slice the potatoes using the mandolin or a knife. Place the potato slices in a bowl of cold water to rinse off some of the starch (but not all). Once rinsed, pour the slices into a colander to drain.

Add the drained potato slices to the milk mixture, stirring gently to ensure all slices are covered. Allow the mixture to simmer.

While the potatoes simmer, thinly slice the mooli and chop the chives.

After 5-10 minutes, check the potatoes for doneness with a cake tester; they should be cooked but not falling apart.

Once the potatoes are at the desired texture, remove them from the milk mixture with a slotted spoon. Increase the heat to reduce the milk until thickened. The potato starch will aid in thickening. Stir in a spoonful of crème fraîche and adjust the seasoning if needed.

In a deep baking dish, add ⅓ of the potato and milk mixture and spread evenly. Layer slices of mooli on top, sprinkle with chopped chives, and pour over some of the milk mixture. Repeat this layering process until all potatoes, mooli, milk, and chives are used.

Top the dish with grated Parmesan cheese. Bake in the preheated oven for 20-30 minutes, or until the top is nicely colored.

Remove from the oven and serve. This dish pairs beautifully with a lamb rack, but it can accompany various main courses. Alternativly, this Mooli & Potato Dauphinoise could be your centrepiece!