A British wartime version of potato dauphinoise. There is less dairy in this recipe than in the French classic, but more vegetables, making it more suitable for the rationing restrictions, and more healthy! You can use it as a side dish, or eat with sautéed vegetables and pulses. If you have any of your bacon ration left over, it can add a real depth of flavour to this dish. I would also suggest experimenting with herbs and spices if you have a more adventurous palette.
680g potatoes, sliced
85g grated cheese.
½ leek, chopped
1 carrot, sliced
300-400ml milk or water.
Salt and pepper to season
- Put a layer of sliced potatoes in a fireproof dish
- Sprinkle with some of the leek, carrot, breadcrumbs, cheese and seasoning.
- Continue to fill the dish with alternate layers, finishing with a layer of mixed cheese and crumbs.
- Pour over the milk/water and bake in a moderate oven for 45 minutes or steam for 1 hour.
You can find the original recipe here as well as many other recipes suggestions for how to best use your cheese ration.