These mini dauphinoise potatoes topped with roast beef and crispy onions have become (one of) my signature party dish!
As you know, I like to feed people, and even if I host a party with only canapés they will be substantial enough for you not to stop my the kebab shop on your way home. At this party I had some lighter canapés mixed with some more filling little dishes like these. I usually stagger the canapés from light to filling and then the sweets to finish. But I also like to have put out bowls of nuts and crisps and sweets on tables, so there is something to munch on at all times. I can easily get hangry at parties (how often do we rush straight from work to a party without having eaten since lunch time?) so want there to be plenty of food so my guests can relax, have fun and know that they will get fed.
Mini Dauphinoise Potatoes with Roast Beef and Crispy Onions, makes 20
20 aluminium baking cases (or ramekins)
10-15 medium sized firm potatoes, peeled if you have the time
600 ml double cream (at least)
salt and pepper
1 topside of beef (approx 800 g)
2 tbsp salted butter + 1 tbsp oil for frying
salt and pepper
1 tub crispy onions
Start with the beef as it can rest while the potatoes finish cooking. It doesn’t have to be warm, but don’t put it in the fridge.
Remove the meat from the fridge an hour ahead of cooking. Brown all around on high heat with butter and oil in the pan. Season well and place in a roasting tin. Place in a 180 C oven for approx 10-15 minutes depending on thickness (I like mine quite rare). Remove and place on a plate and let it rest for ten minutes. If the potatoes need longer cover with tin foil after it’s rested and keep warmish. Slice thinly just before serving.
Place the baking cases on a foil-lined baking tray. Slice the potatoes (I use a rotating grater for this, but you can use a regular grater or a knife too) thinly and fill the cases. Add salt and pepper. Pour cream almost to edge of each case. Top with a pinch of grated cheese and bake for 40-50 minutes on 180C fan or until soft (pierce the potatoes with pairing knife to check) and golden brown.
Place a slice of beef on top of each potato case and add a teaspoon of crispy onions. Add sea salt and serve with small forks.