Creamy Mushroom Potato Dauphinoise

Potatoes are comforting, filling and delicious. Mention potatoes and I'm in.

Yes I'll happily have them baked, boiled, roasted or mashed. Any way you want to cook them, I'm happy to eat them.

Dauphinoise is originally a layered potato dish made with creme fraiche. 

It was created in the region of Dauphine in South-East France. 

These days we mostly make it with cream rather than creme fraiche and I've taken this a step beyond that by using a creamy mushroom soup as my sauce for a really mushroomy hit.

You may be surprised to hear that nearly all of this recipe is made using frozen ingredients. Iceland challenged me to dip into their freezers and create a dish so I went freezer diving.

I use Iceland regularly. There's a store downstairs from the library I work in, so it's really handy. I pick up basics like bread, fruit and vegetables, pizza and the occasional bottle of wine. 

I never really go into the freezers for a look. Mad, isn't it? Come on Jac the name is Iceland, it's full of freezers, it's obviously what they specialise in.

I assumed their freezers would be filled with lots of meaty things, a few bits of veg and pizza, but nothing much for veggies or vegans. How wrong I was.

Here are a few of the highlights:

• Piri Piri Sweet Potato Burgers (x2) £1.50
• Zesty Bean Quinoa (500g) £1.50
• Couscous with Vegetables (500g) £1.50
• Creamy Spiced Lentils (500g) £1.50
• Mushroom Risotto (700g) £1.50
• Bulgur Wheat in Lemon & Mint Dressing (500g) £1.50
• Classic Borlotti Beans and Pasta Soup (500g) £1.50

Lots of veggie ideas for quick midweek meals that are kind to the bank balance. 

I was also surprised and delighted to see they sell frozen herbs and curly kale. 

Those are going to be regulars on my list. I use a lot of fresh kale, but this will be much fresher as it hasn't done all the travelling and sitting on shelves my bagged kale has.

For my dauphinoise I used frozen crispy sliced potatoes, frozen mushroom soup, frozen parsley, fresh mushrooms and grated mozzarella, all from Iceland. 

I intended to include kale in this dish, but I forgot. The bag of kale sat beside me on the counter top and I still forgot to add it. I remembered as I was popping my dish in the oven. DOH! 

Do add a handful of kale to your mushroom sauce.

For a vegan option I would make up Colman's Parsley Sauce Mix (also from Iceland) with unsweetened soy or nut milk and use it instead of the mushroom soup, then top the dish with chopped salted cashews instead of mozzarella for a lovely crunchy topping. 

Still utterly delicious but quick.

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Creamy Mushroom and Potato Dauphinoise

Written by Jacqueline Meldrum

February 24, 2016

A really easy dauphinoise with a wonderful flavour of mushrooms, made from frozen ingredients from Iceland.

Ingredients

• 1 tbsp olive oil
• 300g mushrooms, sliced
• 2 cloves garlic, crushed
• 750g frozen potato slices (or fresh)
• 400g frozen mushroom soup (or fresh), defrost over night or in a microwave
• 2 tsp frozen parsley (or fresh)
• 150g grated mozzarella
• a good grinding black pepper

Instructions

1. Preheat the oven to Preheat the oven to 200c/400f/GM6.2. Saute the mushrooms in the olive oil with the garlic until juicy and tender. Season with the black pepper.3. Mix the herbs into the mushroom soup. 4. Add a layer of potato slices to an ovenproof dish, then drizzle with mushrooms soup and top with mushrooms, do the same with a second and possibly a third layer, depending on the size of your dish. 5. Top with mozzarella, then bake for 25 to 30 minute until the mozzarella is golden and the potatoes are soft. 6. Enjoy!

Details

Total time: 40 mins
Yield: Makes 1 bake