Lisa Faulkner Dauphinoise Potatoes with Charred Cabbage recipe on John and Lisa Weekend Kitchen

Lisa Faulkner and John Torode served up tasty Dauphinoise Potatoes with pancetta and Charred Cabbage on John and Lisa Weekend Kitchen.

The ingredients are: 130g cubed pancetta, 1 clove garlic, smashed, 50g butter, plus extra for greasing, 1.5kg large waxy potatoes (ideally Maris Piper or King Edward), peeled and thinly sliced , 6 sprigs thyme, leaves picked off, 1 large onion, peeled and sliced into thin rings, 300ml chicken (or vegetable) stock, 150ml double cream, Salt and pepper, 100g grated Gruyere (optional).

For the charred cabbage: 2 Hispi cabbage, quartered and bottom of the core removed, Olive oil, 50g butter, melted and Salt for seasoning.

See recipes by Lisa in her book titled: The Way I Cook… available from Amazon now.

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