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Jersey Royal Potato & Asparagus Gratin Dauphinois
A creamy and comforting gratin Dauphinois made with delicate Jersey Royal potatoes and fresh local asparagus, using rich Jersey milk and butter.
Prep Time
20 minutes
Total Time
1 hour 5 minutes
Calories
785
Level
Easy
Yields
4 servings
Cost
£2.89
Dietary:
Mood:
Ingredients
Servings
4
1kgJersey Royal Potatoes(Scrubbed, thinly sliced (approx. 2mm) using a mandoline or knife)
£4.00
250gJersey Asparagus(Trimmed and cut into 2cm pieces)
£3.50
500mlJersey Full Fat Milk(For the richest flavour)
£0.95
150mlJersey Double Cream(Optional, for extra richness)
£1.75
2clovesGarlic(Peeled and crushed)
£0.20
2sprigsFresh Thyme(Leaves only)
£0.60
25gJersey Butter(For greasing the dish and dotting on top)
£0.35
PinchNutmeg(Freshly grated)
£0.10
To tasteSea Salt(Use a generous pinch)
£0.05
To tasteBlack Pepper(Freshly ground)
£0.05
Total Cost
£11.55
£2.89 per serving
The Method
- 1
Preheat oven to 160°C (320°F/Gas Mark 3). Generously grease the oven-safe dish with Jersey butter.
- 2
In a large saucepan, combine the Jersey Royal potato slices, Jersey milk, Jersey double cream (if using), crushed garlic, thyme leaves, salt, pepper, and nutmeg.
- 3
Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent sticking. Cook for about 10-15 minutes, or until the potatoes are slightly softened but still hold their shape.
- 4
Remove from heat. Gently stir in the asparagus pieces.
- 5
Pour the potato and asparagus mixture into the prepared baking dish, arranging the slices evenly. Gently press down on the surface to ensure the potatoes are submerged in the creamy sauce.
- 6
Dot the top with small pieces of Jersey butter.
- 7
Bake in the preheated oven for 30-40 minutes, or until the potatoes are tender and the top is golden brown and bubbling. If the top starts to brown too quickly, cover loosely with foil.
- 8
Remove from the oven and let it rest for 5-10 minutes before serving.
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My Notes
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Nutrition Information
Nutrition per serving (481g)
785 kcal / 3284 kJ
Carbs
63g
24% of RDA
Fat
55g
79% of RDA
Protein
20g
40% of RDA
Detailed Breakdown
Fibre
8 g
27% of RDA
Sugar
14 g
16% of RDA
Sodium
250 mg
11% of RDA
Saturated Fat
35 g
175% of RDA
Chef's Tips
For a richer flavour, infuse the milk with the garlic and thyme for 30 minutes before heating.
Ensure the potatoes are sliced evenly for even cooking.
If you don't have Jersey double cream, use more Jersey milk.
This dish is best served warm, but can be reheated gently in the oven or microwave.
A sprinkle of Parmesan cheese (not locally sourced, but adds a nice flavour!) can be added to the top during the last 10 minutes of baking for a cheesier gratin.
Cooking Equipment
Oven
Stovetop
Mandoline (optional)
Oven-safe dish (approx. 20cm x 20cm)
Wine Pairings
No wine pairing suggestions available for this recipe.
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