Executive head chef of the Holborn Dining Room in London, Calum Franklin is a self-described ‘pastry deviant’, specialising in intricately decorated pies and Wellingtons with unusual fillings. The restaurant sells over 200 of his creations a day.
See more of Calum Franklin’s recipes
Calum Franklin
Executive head chef of the Holborn Dining Room in London, Calum Franklin is a self-described ‘pastry deviant’, specialising in intricately decorated pies and Wellingtons with unusual fillings. The restaurant sells over 200 of his creations a day.
See more of Calum Franklin’s recipes
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Ingredients
3 large onions, thinly sliced
1 tbsp vegetable oil
15g unsalted butter
500ml double cream
500ml semi-skimmed milk
1 tbsp finely chopped rosemary
1 tbsp finely chopped thyme
3 garlic cloves, crushed
20g fine sea salt
1.9kg Maris Piper potatoes, peeled
150g vegetarian extra mature cheddar, coarsely grated
2 x 500g packs ready-made shortcrust pastry
2-3 large egg yolks
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Start this recipe a day ahead so that the dauphinoise can chill overnight
You need to start this recipe a day ahead to allow for chilling time. Sauté the onions with the oil, butter and a pinch of salt until soft and well browned, stirring occasionally (about 30 minutes).
Meanwhile, put the cream, milk, rosemary, thyme, garlic and salt into a wide pan (a deep frying pan or saucepan) and warm together on a low heat while you prepare the potatoes, but don’t let it boil.
Slice the potatoes on a mandoline (or with a knife) to 2.5-3mm thickness and drop into the cream mixture. Bring to a simmer, stirring constantly, and cook for 3-4 minutes until just tender. The cream will have thickened considerably, due to the starch from the potatoes. Drain into a colander set over a large bowl, keeping the cream mixture. Preheat the oven to 200°C, fan 180°C, gas 6.
Line a deep 30cm x 20cm base ovenproof dish with baking paper and lay a third of the potato into the dish. Scatter half the cheese across the surface and pour in a third of the cream mixture. Layer in another third of the potato and then spread all the onions across the surface. Scatter on the remaining cheese and layer the rest of the potato on top. Pour another third of the cream mix all over, then press a sheet of baking paper onto the surface. Bake for 35 minutes.
Remove from the oven, remove the paper; add the last of the cream mix. Press the paper back on, reduce oven to 190°C, fan 170°C, gas 5; cook for 20 minutes or until the potato is soft. The dish should be saucy and not dry.
Cool the whole dish on a rack to room temperature – at least 2-3 hours. Then chill in the fridge for a couple of hours, preferably overnight, until really firm.
Roll out 500g pastry on a floured surface to make a large rectangle 5mm thick. Trim to make a pie base 35cm by 25cm. Transfer to a lined baking tray and chill for 10 minutes in the fridge or freezer. Discard the top paper from the dauphinoise, loosen the paper at the edges of the dish and quickly flip over onto the pastry.
Roll out the remaining pastry into a rectangle large enough to cover the potatoes and join with the base pastry. Trim to neaten and crimp the edges together (use pastry trimmings for decoration). Beat the egg yolks with a pinch of salt and brush the whole pie with the glaze. Chill for 10 minutes, or until firm, then glaze again for a really rich colour. Cut a steam hole, then bake at 200°C, fan 180°C, gas 6 for 45 minutes or until golden brown. Rest for 10-15 minutes before slicing.
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The curdling is caused by high heat, which is hard to avoid in an oven. So to keep the sauce together, tackle it before the dish goes in the oven. Instead of simply layering grated cheese and milk or cream with the potatoes, you need to make a smooth cheese sauce.
Potato dauphinoise is made with uncooked, thinly sliced potatoes cooked in a cream sauce, whereas potato au gratin is made with pre-cooked, thinly sliced potatoes in a cream sauce. The only real difference is one is pre-cooked, and the other isn't.
Whole milk alone can work in some instances as a substitute. At 3.5%, its fat content is low, but it's a good substitute in mashed potatoes or potatoes au gratin.
History. This was a food traditionally popular with the working classes of Northern England, due to a combination of relatively cheap ingredients which provided sustenance to workers, particularly in the mining, steel, and manufacturing industries.
Heavy cream's high-fat content means it doesn't curdle when heated, which makes it the best choice for homemade whipped cream because it whips into stiff peaks.
Put simply, potatoes dauphine (pronounced "do-FEEN") are deep-fried potato puffs while potatoes dauphinoise ("do-fin-WAHZ") means baked scalloped potatoes.
Potato Gratin is often a term used interchangeably with dauphinoise potatoes. Any baked dish of thinly sliced vegetables cooked with cheese and butter is generally a gratin. Potato gratin can be made with a creamy sauce, sometimes with the inclusion of onions, garlic and/or breadcrumbs.
Lift off the foil and sprinkle the cheese, if using, over the top – though it's not very French, you could substitute the gruyere for parmesan (in which case, use a little less) or even a mild cheddar, if you prefer.
Evaporated milk can be used as a substitute in recipes in which heavy cream is used as a liquid ingredient, such as in baked goods, but it doesn't whip well. Substitute the heavy cream in your recipes with an equal amount of evaporated milk.
Condensed milk is evaporated milk that has been sweetened with sugar. Evaporated milk can be used in place of heavy cream in most recipes, whereas condensed milk is best reserved for desserts.
Yes, heavy cream and heavy whipping cream are the exact same thing. The confusion lies in the fact that they're sold by different brands under two different names. According to the US Food and Drug Administration's labelling standards, heavy cream must contain at least 36 percent milk fat.
Pasties, pronounced "pass-tee", are traditional meat pies that began in England and were brought to Michigan by Cornish miners when they migrated to Northern Michigan in the 1800's. Pasties are a beloved tradition in Michigan, particularly so in the U.P. (Upper Peninsula).
Using things like skim milk or reduced fat cheese will result in a sauce that cannot stand up to the cooking time and will split on you. 2% or whole milk, and full fat cheeses are a must!
High heat will cause the milk to curdle. Use milk or cream with higher fat content. Whole milk, half-and-half, or cream and full-fat cheeses are necessary. Skim milk and reduced-fat products will not be your friend in this dish.
Overwhipping: If you continue to whip the cream beyond the point of achieving stiff peaks, it can start to curdle. Overwhipped cream loses its smooth texture and can separate into butterfat and buttermilk, resulting in curdling. Age of Cream: Older cream is more prone to curdling.
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Prep time: 1 hr 45 mins
