As my Big Green Egg cools down, I like to take advantage of the residual heat. It is great for hot smoking things like tomatoes and garlic which you can store in the fridge for later uses. Chunky slices of tomatoes become jammy, and garlic with some butter and olive oil to encourage it, becomes a sticky nutty brown, not unlike Korean black garlic (which is essentially cooked slowly over a low heat for a long time). You can do a speedier version as your Big Green Egg heats up also, it will be more of a roasted version, but it is still very good.
Potato dauphinoise is wonderfully indulgent and a perfect Christmas side. I remember my first proper bite of dauphinoise in a French restaurant in Cork. I couldn’t believe how could it was. Crisp and caramel brown on top, gentle underneath, sliced potatoes shuffled into position, yielding to the fork, each forkful a perfect bite.
I like to beef up my dauphinoise and make a meal of it. This time, I have added some lovely seasonal cavolo nero and strips of gorgeous smoked bacon. A layer of potatoes and smoked garlic cream is topped with cavolo nero and smoked bacon, finished with more of the potato cream and a flourish of finely grated parmesan.
More fire? Why?! It is of course possible to make this in an oven, but I love cooking on my Egg.
Another perfect Christmas side, or supper in front of the fire one Christmas evening. Enjoy!
I use an 8 inch cast iron pan here. It fits this dauphinoise perfectly. You can make it in a bigger pan, and make it thinner (with more crust - win win!). Just make sure it has no plastic etc, and is BBQ ready. One bulb of garlic may seem a lot but when it is smoked slowly as your egg cools down, the garlic is less potent and gorgeously nutty.
You can do this in the oven too, although there won't be a smoky flavour. It will still taste great! Roast at 180 deg C for 45 - 55 minutes when the potatoes are tender and the top is golden brown. Check the potatoes by trying to put a fork in them.
- 750g potatoes
- 300ml single / heavy cream
- One small bulb of garlic, a tbsp of butter, extra virgin olive oil
- 1 tbsp chopped fresh rosemary
- 6 large cavolo nero leaves, the leaf removed from the stem
- 6 slices smoked streaky bacon, cut into segments and inch or so long
- 2 heaped tbsp finely grated parmesan
- salt and pepper for seasoning
Prepare your garlic. Best done when your Big Green Egg is cooling down, but you can also cook it on your egg at approx 100 deg C before cooking your dauphinoise. Putt the garlic in the centre of enough aluminium foil to wrap around it. Add the butter, a generous drizzle of olive oil and some salt and pepper. Close the foil around the top leaving a hole where the smoke can get in. Leave to smoke as your grill cools down, or for up to 45 minutes at 100 deg C.
Squeeze the garlic out of the individual cloves. Add to the cream and warm the cream until steam starts to come off it (but don't boil it). Leave to infuse for at least half an hour. Season to taste with a little salt and pepper and add the rosemary.
Prepare your potatoes. Peel them and slice them finely using a mandoline, or as finely as you can with a sharp knife. Add them to the cream mixture and mix through.
Grease your pan (see notes), and put in half of the potatoes. Put a layer of bacon and cavolo nero on top, and finish with the rest of the potatoes and cream. Sprinkle the parmesan over the top.
Heat your Big Green Egg / BBQ to 180 deg C direct heat. Put your grating on and allow to cook until tender when a fork will go through the potatoes.