If you are feeling lazy (yep I know, I will stop doing those wry looks to camera. Eventually…) then I am your saviour. Sometimes all you need is some simply cooked protein – steak, fish, chicken, tofu etc. – and vegetable dishes like this.
The potatoes are a riff on dauphinoise, very rich and therefore should be served with caution. No one should be sitting alone with a big spoon, scraping the crusty bits off the edges of the dish and thinking that all the wine previously drunk will turn the fat element into some sort of magical arterial-scrubbing vinaigrette. I would never do that.
Plus the best dauphinoise hack ever.
Stilton and Potato Gratin
You will need:
Enough thinly sliced King Edwards potatoes or Maris Pipers to fill your non-metal dish.
Some crumbled Stilton for scattering between the layers
Slice the potatoes as thinly as possible. A food processor is the tool you need here, or a mandolin. I know that I will remove my fingerprints on a mandolin so I use a food processor. A sharp knife and patience also works. I rarely bother to peel the potatoes, they are so thinly sliced and the skins on your average KE or MP are not exactly choke-inducing. However, if you are using spuds with a thickish skin then by all means consider peeling first. There’s no real need to lay the slices out neatly, just shovel them into the dish and build the layers.
Layer potatoes with a scattering of cheese, some seasoning and a slosh of cream. Finish with a layer of potato.
Dot with butter, season with salt and pepper. Cover the dish with clingfilm and microwave for 10 mins on full power. Yep. Trust me. Also works with any other kind of dauph.
Remove the clingfilm and pop into a 220ºc oven until the top is beginning to brown and the edges are bubbling.
Allow to stand for 10 mins. Serve.
Courgettes and Wilted Salad
The veg dish is genius if you hate salad. Honestly. A massive bag of salad leaves becomes about 2 tbs of green. And it serves FOUR PEOPLE. Anyone can eat 1/2 tbs of wilted green. Even Claire.
A glug of oil
1 banana shallot, finely diced
4 courgettes, sliced
1 bag of salad – I used one with bits of beetroot in it
Juice of half a lemon
Heat the oil in a shallow pan.
Add the shallot and soften for a minute or so.
Add the courgettes and fry until golden on both sides.
Dump in the bag of salad and stir for roughly 15 seconds until every thing has wilted.
Squeeze over the lemon juice and sprinkle with salt.