Please wait, the site is loading...

Cheesy dauphinoise and onion pie


Serves: 10
timePrep time: 1 hr 45 mins
timeTotal time:
Cheesy dauphinoise and onion pie
Recipe photograph by Ant Duncan

Cheesy dauphinoise and onion pie

This super-indulgent cheesy pie has been created by Holborn Dining Room chef Calum Franklin

Serves: 10
timePrep time: 1 hr 45 mins
timeTotal time:

Rate this recipe
Print Print

Nutritional information (per serving)
Calories
975Kcal
Fat
65gr
Saturates
32gr
Carbs
78gr
Sugars
9gr
Fibre
8gr
Protein
17gr
Salt
2.8gr

Calum Franklin

Calum Franklin

Executive head chef of the Holborn Dining Room in London, Calum Franklin is a self-described ‘pastry deviant’, specialising in intricately decorated pies and Wellingtons with unusual fillings. The restaurant sells over 200 of his creations a day.
See more of Calum Franklin’s recipes
Calum Franklin

Calum Franklin

Executive head chef of the Holborn Dining Room in London, Calum Franklin is a self-described ‘pastry deviant’, specialising in intricately decorated pies and Wellingtons with unusual fillings. The restaurant sells over 200 of his creations a day.
See more of Calum Franklin’s recipes

Ingredients

  • 3 large onions, thinly sliced
  • 1 tbsp vegetable oil
  • 15g unsalted butter
  • 500ml double cream
  • 500ml semi-skimmed milk
  • 1 tbsp finely chopped rosemary
  • 1 tbsp finely chopped thyme
  • 3 garlic cloves, crushed
  • 20g fine sea salt
  • 1.9kg Maris Piper potatoes, peeled
  • 150g vegetarian extra mature cheddar, coarsely grated
  • 2 x 500g packs ready-made shortcrust pastry
  • 2-3 large egg yolks

Step by step

Get ahead
Start this recipe a day ahead so that the dauphinoise can chill overnight
  1. You need to start this recipe a day ahead to allow for chilling time. Sauté the onions with the oil, butter and a pinch of salt until soft and well browned, stirring occasionally (about 30 minutes).
  2. Meanwhile, put the cream, milk, rosemary, thyme, garlic and salt into a wide pan (a deep frying pan or saucepan) and warm together on a low heat while you prepare the potatoes, but don’t let it boil.
  3. Slice the potatoes on a mandoline (or with a knife) to 2.5-3mm thickness and drop into the cream mixture. Bring to a simmer, stirring constantly, and cook for 3-4 minutes until just tender. The cream will have thickened considerably, due to the starch from the potatoes. Drain into a colander set over a large bowl, keeping the cream mixture. Preheat the oven to 200°C, fan 180°C, gas 6.
  4. Line a deep 30cm x 20cm base ovenproof dish with baking paper and lay a third of the potato into the dish. Scatter half the cheese across the surface and pour in a third of the cream mixture. Layer in another third of the potato and then spread all the onions across the surface. Scatter on the remaining cheese and layer the rest of the potato on top. Pour another third of the cream mix all over, then press a sheet of baking paper onto the surface. Bake for 35 minutes.
  5. Remove from the oven, remove the paper; add the last of the cream mix. Press the paper back on, reduce oven to 190°C, fan 170°C, gas 5; cook for 20 minutes or until the potato is soft. The dish should be saucy and not dry.
  6. Cool the whole dish on a rack to room temperature – at least 2-3 hours. Then chill in the fridge for a couple of hours, preferably overnight, until really firm.
  7. Roll out 500g pastry on a floured surface to make a large rectangle 5mm thick. Trim to make a pie base 35cm by 25cm. Transfer to a lined baking tray and chill for 10 minutes in the fridge or freezer. Discard the top paper from the dauphinoise, loosen the paper at the edges of the dish and quickly flip over onto the pastry.
  8. Roll out the remaining pastry into a rectangle large enough to cover the potatoes and join with the base pastry. Trim to neaten and crimp the edges together (use pastry trimmings for decoration). Beat the egg yolks with a pinch of salt and brush the whole pie with the glaze. Chill for 10 minutes, or until firm, then glaze again for a really rich colour. Cut a steam hole, then bake at 200°C, fan 180°C, gas 6 for 45 minutes or until golden brown. Rest for 10-15 minutes before slicing.

You might also like...


We value your privacy

We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our cookie policy.

Cookie Preference Centre

Learn more about what each cookie category does and choose your settings (toggle right to opt in or left to opt out). Cookie policy


Strictly Necessary

These technologies are needed to enable our websites and apps to run and to keep it secure.

Sainsbury's Magazine

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
PHPSESSID Until the browsing session ends
device_view 1 month
recentlyViewedRecipes 1 year
subscription-{popup-version-date}-PopupClosed 12 days

Vimeo

Enables Vimeo videos on the site

Cookie name Duration
_derived_epik 1 year

Constant Commerce

Enables shopping tools for recipe ingredients

Cookie name Duration
cc_a_h 10 years
cc_a_s Until the browsing session ends

DoubleClick

DoubleClick Digital Marketing (DDM) is an integrated ad-technology platform that enables us to more effectively create, manage and grow high-impact digital marketing campaigns.

Cookie name Duration
DSID 10 days
IDE 1 year
RUL 11 months

Performance/Analytics

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Google

Google Analytics tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
__gads 13 months
_ga 28 months
_gat 1 minute
_gid 1 day
1P_JAR 1 month
ANID 10 days
CONSENT 18 years
NID 6 months
__Secure-3PAPISID 2 years
__Secure-3PSID 2 years
__Secure-3PSIDCC 1 year

Marketing/Targeting

These technologies help us decide which products, services and offers may be relevant for you. We use this data to customise the marketing content you see on websites, apps and social media. They also help us understand the performance of our marketing activities. These cookies are set by us or our carefully-selected third parties.

Pinterest

Pinterest conversion tracking gathers conversion insights and builds audiences to target based on actions our visitors have taken on the site.

Cookie name Duration
_pinterest_ct_rt 1 year
_pinterest_ct_ua 1 year
_pin_unauth 1 year

Outbrain

These technologies tell us how customers use our sites and apps and provide information to help us improve the website, apps and your browsing experience.

Cookie name Duration
outbrain_cid_fetch 5 minutes
adrl 5 weeks
apnxs 6 weeks
criteo 2 months
obuid 6 months

Twitter

Twitter conversion tracking enables us to measure our return on ad spend by tracking the actions people take after viewing or engaging with our ads on Twitter.

Cookie name Duration
personalization_id 2 years
muc 2 years
ads_prefs 5 years
auth_token 5 years
dnt 5 years
guest_id 2 years
twid 5 years