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
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- 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
