Ingredients
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- Signature by Country Range Dauphinoise
- slices Country Range Gammon Ham
- tbsp Country Range Wholegrain Mustard
- Country Range Cocktail Gherkins, sliced
- diced shallot
- ml white wine vinegar
- g diced cold butter
- pinch dried thyme
- clove sliced garlic
- ml cream
- sprigs of dill
- sprigs of parsley
- Salt and pepper to taste
-
1
Step 1
Preheat the oven to 200c/ 180c fan -
2
Step 2
Cook the dauphinoise for 25 mins and keep warm -
3
Step 3
Place the diced shallots in a small saucepan with the vinegar, thyme and garlic and reduce the vinegar until it has almost fully evaporated -
4
Step 4
Add the grain mustard and cream and simmer -
5
Step 5
Reduce the heat and whisk in the diced butter until a smooth velvety sauce -
6
Step 6
Season to taste and keep warm -
7
Step 7
Place a slice of folded ham on top of each dauphinoise, spoon over a generous amount of sauce and garnish with sliced gherkins and the sprigs of herbs
Ingredients
Increase Portion Size
- Signature by Country Range Dauphinoise
- slices Country Range Gammon Ham
- tbsp Country Range Wholegrain Mustard
- Country Range Cocktail Gherkins, sliced
- diced shallot
- ml white wine vinegar
- g diced cold butter
- pinch dried thyme
- clove sliced garlic
- ml cream
- sprigs of dill
- sprigs of parsley
- Salt and pepper to taste
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