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!

Haggis are of course small four legged creatures that live in the Highlands. They have two legs shorter than the others so they can run around the mountains without toppling over. Catch one yourself by chasing it the opposite way round the mountain or buy a free range one from your butcher.
Scottish Neeps are Turnips, but not wee white new Turnips but rather the large purple skinned yellow/orange Swede.
Tatties are potatoes.

Haggis, neeps and tatties are the holy trilogy when it comes to Burns night. Add in a dram of Whisky and you've got the full monty. Either traditional or vegetarian haggis will work in this recipe and if you want to add a splash of whisky to the cream I'm sure Rabbie would approve.

Haggis Neeps and Tatties Dauphinoise

450g Haggis (traditional or vegetarian)
500g Neep
750g Tatties 
300ml Single Cream

Preheat your oven to 200c
Wash then very thinly slice your potatoes ideally using a mandolin - be careful of those fingers!
Peel in thinly slice your neep. I used the 1.5mm setting on my mandolin.
Skin and roughly chop the haggis.
Layer 1/3 of the potato slices into a large shallow ovenproof dish. Season well with salt.
Top with 1/3 the neep and 1/2 the haggis. 
Pour over 100ml of cream.
Repeat the layers.
Finish with the final 1/3 neep, 1/3 tatties and 100ml cream.
Bake in the oven for 30 minutes then cover with tinfoil and continue to cook for a further 30 minutes.

If you don't have a mandolin to cut super thin slices slices and have to do it by hand then either parboil the potato and neep for 5 minutes before layering or bake the dish for longer until the vegetables are completely tender.

If you want a more creamy dauphinoise increase the quantity of single cream to 500ml.

For the last 30 minutes of cooking in addition to the tinfoil I put a heavy dish on top of the dauphinoise to compress it. 

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