Haggis Neeps and Tatties Dauphinoise

Monday, 20 January 2020
Creamy dauphinoise potatoes with a touch of Burns. Layers of Scotland's holy trinity - haggis, neeps and tatties - combine to make a dish worthy of The Bard himself. Great with either traditional or vegetarian haggis. Serve with a dram and celebrate Burns Night in style. Gie her a haggis!



Tis the season for Haggis. Truth be told it's never out of season in this household but it always springs to prominence around Burns Night. (25th January for the uninitiated). I made Haggis Neeps and Tatties Dauphinoise for Burns Night last year but never got around to blogging the recipe. Time to rectify that oversight. The result definitely needs to be added to my Top 10 Haggis Recipes for Burns Night

Ye Pow'rs, wha mak mankind your care, 
And dish them out their bill o' fare, 
Auld Scotland wants nae skinking ware 
That jaups in luggies; 
But, if ye wish her gratefu' prayer 
Gie her a haggis!

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