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Digital Subscriptions > delicious. Magazine > October 2018 > GRATIN DAUPHINOIS

GRATIN DAUPHINOIS

Making this most luscious of potato bakes takes a little extra time – there’s slicing, infusing and layering to be done, followed by a long, slow session in the oven. Our recipe shows you how to take it a cheffy step further for the ultimate make-ahead side dish

THE WEEKEND PROJECT

Dauphinois potatoes

SERVES 8. HANDS-ON TIME 45 MIN, OVEN TIME 1¼ HOURS, SIMMERING TIME 30 MIN, PLUS CHILLING

Cover and keep chilled for up to 48 hours, then reheat in a medium oven until piping hot. Or see How to Freeze, right.

• Knob of butter, plus extra to grease

• 1 onion, finely sliced

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About delicious. Magazine

Ease into autumn with the October issue of delicious. magazine. Cosy up with Ottolenghi's simple comfort food, Debbie Major's satisfying sausage casseroles and the perfect autumn dessert – sticky toffee apple pudding. Follow the MasterChef finalists' guide to running your own supperclub and perfect your baking with our ultimate scone recipe and DIY garibaldi biscuits (aka squashed flies!). Our hearty vegetarian midweek dishes and main-meal soups will also keep you toasty and warm this month. Plus, don't miss all our fab foodie competitions and reader offers.

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