Sharing Pommes Dauphinoise with Baron Bigod or Rædwald

Avid foodie Karen, who goes by @lavenderandlovage on Instagram, has created this exclusive Baron Bigod (or Rædwald!) recipe for you and our other subscribers. Ideal if you have friends and family coming over this Spring. 

Karen, who was brought up in rural Northumberland, has early childhood memories of picking hazelnuts and foraging for wild herbs and garlic with her grandmother. This fuelled her passion for seasonal, local produce, and the feasts and celebrations associated with each season. 

We hope you enjoy making this indulgent sharing dish as much as we did! 

INGREDIENTS:

• 6 large cooked potatoes, sliced thinly
• 2 garlic cloves, peeled & crushed
• 150ml cultured cream 
• 180g Rædwald cheese, sliced thinly 
• 50g butter
• freshly grated nutmeg
• salt and pepper to taste

METHOD:

1. Pre-heat the oven to 200C/180C Fan/400F/Gas mark 6. Butter a gratin dish or baking tin.
2. Lay half of the potatoes in the prepared tin, season with salt, pepper, and half the garlic, then add pieces of butter and spoons of cultured cream. 
3. Place half of the Rædwald cheese on top and continue to layer the potatoes, with the seasoning, garlic, butter, cultured cream, ending with the remaining Rædwald cheese. 
4. Cover loosely with foil and bake in pre-heated oven for 45 minutes, removing the foil for the last 15 minutes.
5. Remove from the oven, then allow to settle for 10 minutes before serving.

Ps. If you’re passionate about baking and wholesome home cooked food, Karen's cook book is a must read - ‘Lavender and Lovage - a culinary notebook of memories and recipes from home and abroad’. It's based on a lifetime of travel, food, recipes and traditions - often based on old and ancient texts.