• 150ml/ 5floz double cream

  • 2 cloves of garlic (1 of them halved the other finely sliced)

  • 1 bay leaf

  • 2 sprigs of thyme

  • 1 egg

  • 3 large potatoes, peeled and thinly sliced

  • Salt and pepper

  • 1 large red onion, peeled, diced and cooked without colour

  • 1 tsp chopped thyme

  • 8 -10 marinated silver skin anchovies

  • 25g/ 1oz grated mature cedar cheese

  • 25g/ 1 oz gruyere cheese

  • 50g/ 2 oz butter

  • Salad Dressing

  • 1 egg yolk

  • ½ tsp of Dijon mustard

  • 1 tbsp sherry vinegar

  • 75ml/ 2½ fl oz olive oil

  • 150ml/ 5floz veg oil

  • 7g/ ¼ oz of each of chervil, parsley, tarragon

  • Mixed salad leaves


  • 1.

    Bring to the boil the cream, sliced garlic, bay leaf, thyme, and allow to infuse for a few minutes. Remove the thyme and bay leaf and allow to cool. Beat the egg into the cream mixture.

  • 2.

    Using the other garlic clove rub the inside of an oven proof dish (approx 1.5 – 2” in depth) Place 1/3 of the potatoes into the dish, season, sprinkle with some of the sautéed red onions, chopped thyme, anchovies and a little of the cheese. Pour in a little of the cream mixture, pressing down at all times. Repeat the process a further 2 times.

  • 3.

    Press down and bake in a pre heated oven (200C/400F/Gas mark 6) for 40-45 mins until golden and soft enough for a knife to go through the potatoes with ease. Remove, drain off any excess fat then turn out and cut into a diamond shape.

  • 4.

    To make the salad dressing, place the egg yolk and mustard and vinegar into a food processor, turn on a fast speed, add the herbs then slowly add the olive oil, then the vegetable oil and season. It should have a consistency of pouring cream, if it is a little thick just add a little warm water.

  • 5.

    Mix with some mixed salad and serve alongside the Jansen’s Temptation

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