Ham Topped Dauphinoise with Mustard Sauce

This Signature by Country Range recipe is a great all day brunch option that’s quick and easy to prepare and looks stunning on the plate.
Cooking Time
30
Portions
4

Ingredients

Increase Portion Size

  •   Signature by Country Range Potato Dauphinoise
  •   Slices Country Range Gammon Ham
  • ml Country Range White Wine Vinegar
  •   Pinch Country Range Dried Thyme
  •   tbsp Country Range Wholegrain Mustard
  •   Sliced Country Range Cocktail Gherkins
  •   Diced Shallot
  • g Diced Cold Butter
  •   Clove Garlic, Sliced
  • ml Cream
  •   Sprigs Dill
  •   Sprigs Parsley
  •   Salt and Pepper to Taste

  • 1

    Step 1

    Preheat the oven to 200°c/ 180°c fan.
  • 2

    Step 2

    Cook the Dauphinoise for 25 minutes from frozen 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 wholegrain mustard and cream and simmer.
  • 5

    Step 5

    Reduce the heat and whisk in the diced butter until it forms 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

  • 4 Signature by Country Range Potato Dauphinoise
  • Slices Country Range Gammon Ham
  • 50 ml Country Range White Wine Vinegar
  • 1 Pinch Country Range Dried Thyme
  • 1 tbsp Country Range Wholegrain Mustard
  • 4 Sliced Country Range Cocktail Gherkins
  • 1 Diced Shallot
  • 125 g Diced Cold Butter
  • 1 Clove Garlic, Sliced
  • 50 ml Cream
  • 4 Sprigs Dill
  • 4 Sprigs Parsley
  • Salt and Pepper to Taste

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