Dauphinoise, comte and caramelised onion pie with parsley sauce

Calum Franklin

Calum Franklin

12th February 2020

Dauphinoise, comte and caramelised onion pie with parsley sauce

270 min

Makes 6 pies.

Ingredients

Dauphinoise

  • 2kg of large peeled potatoes 1 ltr double cream 250g grated Comte cheese 20g salt 5g white pepper 15g chopped garlic
  • 10g chopped thyme 10g chopped rosemary
  • 1kg short crust pastry dough (see recipe below) 2 egg yolks + 1 tbsp of water for glazing

Shortcrust

  • 500g plain flour 60g water 120g whole egg 10G table salt 250g butter (cold, small dice)

Parsley sauce

  • 25g unsalted butter 25g plain flour 25g parsley picked 200ml milk infused with parsley stalks, cloves, onion Season

Onion

  • 1kg Spanish onion, thinly sliced 10g salt 5g vegetable oil

Method

Dauphinoise

Slice the potatoes on a Japanese mandolin to 1/4cm thickness and set aside. In a large pot heat the cream, salt, pepper, garlic and herbs, bring up to a simmer and then add the potatoes and gently cook at that temperature for 3 minutes.
Line a baking tray big enough to fit the potatoes and cream with baking parchment and layer up the potatoes inside, ladling over the cream as you layer.
Cover with one more sheet of baking parchment and cook at 160c fan oven for 45 minutes, with a skewer check the potatoes are soft in the middle then remove the paper and turn up the temperature to 180c for 10 minutes to brown slightly.
Allow to cool to room temperature then add another sheet of parchment on top and gently press with 1kg of weight in a similar sized tray overnight in the fridge.

Caramelised onion

In a large heavy based pan, place sliced onion and salt, put on a low heat with the oil and cook slowly until caramelized and dark golden in colour.

Assembly

Flip the potato out of the tray onto a chopping board, using the paper underneath to wiggle it out if necessary and cut into an equal amount of 50mm and 70mm discs with a set of plastic cutters.
Line small plastic cups (or tea cups if you don’t have them) with two layers of clingfilm and put one small disc of potato in the bottom, then a little grated cheese, a layer of caramelized onion and then one big disc to finish.
Leave the cups in the fridge for 1 hour to set.
On a lightly floured bench roll out the short crust to 1/2cm thickness and then rest in the fridge for 30 minutes. Cut out 6 discs of dough 18cm in diameter and reroll remaining dough then repeat process and cut out 6 discs at 12cm diameter for the base.
Turn out the molded potato onto the smaller disc, brush a little of the egg wash around the exposed pastry and then wrap the larger disc of pastry over the top, sealing it to the base being careful not to trap any air as you seal.
Use plastic cutters to trim the lip of the pie to a nice circle leaving a 1cm border all around.
Brush the pie all over (but not the underneath) with a thin coating of egg yolk and chill in the fridge for 30 minutes. Take out and brush again, this time chilling till the egg is just tacky but not dry.
Score the surface of the pie with a sharp knife being careful not to go all the way through it dock the pastry around the neck where the potato meets the lip with the tip of the knife to stop it rising there.

Place the pies on a sheet of grease-proof paper on a baking sheet and cook at 200c fan oven for 25 minutes or till temperature reaches 65c in the middle of the pie.

Melt the butter; cook the flour until a roux has formed. Leave to cool for a minute then slowly add the milk, beating until smooth, after each addition.
Cook parsley in boiling water for 30 seconds, refresh in iced water for 1 minute the squeeze until all moisture is gone. Puree parsley until smooth and mix though the white sauce, season well.