I LOVE a steak. But I also love all the accompaniments that go with it. Fries, Peppercorn Sauce, Onion Rings, Mushrooms, Peas, Mustard, Fried Egg and of course Red Wine. I'm drooling at the very thought! As much as I love Steak and Chips my absolute favourite side is creamy layered dauphinoise potatoes. I simply can't resist them. A wee bit naughty but oh so nice! I'm sharing my recipe for Potato, Greuyere and Spinach Dauphinoise with you and boy is it good. Crispy topping - which everyone will fight over - with a gooey, cheesy, comfort food interior (plus the spinach makes you feel it's healthy!) To go with it I've got Surf and Turf. Not something that I've actually ever cooked at home before. My friends at Iceland asked me to try out something from their new range of luxury frozen meats and at £10 for 2 British beef fillet steaks and 4 whole shell on, raw king prawns neither my taste buds or my wallet could resist.
The new range of luxury meats from Iceland includes premium products for great prices so you can afford to treat yourself to something a wee bit special a wee bit more often. In addition to steaks there's Pork Tenderloins, Whole Poussions, Duck Breasts, Chicken Supreme, Tomahawk Pork Chops, Rack of Lamb, and Beef Wellingtons. Not the kind of thing you'd perhaps expect to find in the aisles alsongside fish fingers, burgers, pizza and ready meals. There's a perception that freezing steaks changes their quality or texture, this simply isn't the case. Modern freezing methods lock in the natural flavours of foods and retain their integrity. That's the #PowerOfFrozen I'm a shellfish fan so plumped for the surf and turf but also had the choice of Gaucho Sirloin Steak, Chateaubriand and Gaucho Rump Steaks. The 'Turf' is 21 day matured fillet steaks from British Red Tractor Assured Farms. That ticks all my boxes.
Back to the dauphinoise. Par cooking the potatoes beforehand is a real time saver otherwise this dish needs a good 90 minutes to 2 hours to cook. Getting your potatoes and shallots thinly sliced is also another essential for a good result. Do please be so careful of your fingers if using a mandolin, they are viscous. The steak and prawns require to be defrosted prior to cooking so take them and the spinach out of the freezer the night before and let them defrost in the fridge. When you go to make the dauphinoise take the surf and turf out of the fridge and remove them from their packaging and allow them to come up to room temperature. Cook according to the packet instructions when the timer for your dauphinoise has 10 minutes to go. I always use a food thermometer to get my steak perfectly cooked - I like mine rare. Whist the steak rests the king prawns took only minutes to cook and turn pink. To accompany I added Iceland's Pea & Four Bean Medley in a Mint Butter, one of my favourite sides. The whole meal was a hit. The steak and prawns were tender and tasty and the dauphinoise added further decadence to our Saturday night in. As it serves six, I can thoroughly recommend any leftover dauphinoise for Sunday breakfast served up with bacon!
Potato, Gruyere and Spinach Dauphinoise
The perfect accompaniment to a juicy steak
1 kg Potatoes (I used Roosters and kept the skin on)
900g Iceland Frozen Spinach, defrosted
264ml Single Cream
Chicken or Vegetable Stock Cube
2 Garlic Cloves
170g Gruyere Cheese
Preheat your oven to 200c
Wash then very thinly slice your potatoes, ideally using a mandolin.
Cook the potatoes in boiling salted water for 5 minutes then drain into a colander.
Squeeze out the excess water from the defrosted spinach until its as dry as you can make it.
Peel and thinly slice the shallots as thinly as possible, ideally using a mandolin.
Pour the cream into a measuring jug and make it up to 500ml with boiling water and crumble in a stock cube.
Peel and crush the garlic and stir it into the jug of cream.
Layer 1/3 of the par boiled potato slices into a large shallow ovenproof dish.
Top with 1/2 the shallots, 1/2 the spinach and 1/3 the cheese.
Season with grated nutmeg and freshly ground black pepper.
Pour of 1/3 of the cream mixture.
Repeat the layers finishing off with a third layer of potato, cheese, seasoning and cream.
Bake in the oven for for about 45 minutes until the top is golden brown, the cream is bubbling and the dauphinoise is cooked through.
Some of my food blogger colleagues have also been trying out the luxury frozen meats range from Iceland. Here's what they created:
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