Grantchester (+ Ginger Pig Dauphinois Potato recipe)

We escaped the foul weather in London to a beautiful weekend visiting Caz in Cambridge.

An awesome picture hanging up in Caz's house - she's a vet 

She spoiled us rotten. Starting with sausage casserole at lunch, followed by a homemade lemon drizzle cake, before moving onto roast chicken with all the trimmings for dinner. She has turned into such a domestic goddess. I should probably just start calling her Nigella...

We were extra spoiled by the dauphinois potatoes she served with the roast.

This reminded me of the dauphinois potatoes I used to make for the Ginger Pig, so I thought I'd share the recipe.

Serves 10 - sorry it's so big, but I used to make this for the shop! Just cut down the quantities as you see fit.

1L whipping cream
0.5L full fat milk
salt and pepper
a little butter
1 clove of garlic, crushed
10 large Maris Piper Potatoes
You will need a large shallow oven proof dish

1. Preheat the oven to 150 degrees Celsius. Peel the potatoes.
2. Mix together the milk and cream in a large bowl. Season generously with salt and pepper
3. Using a mandolin or a slicer attachment on the food processor, slice the potatoes into 3mm thick rounds. Slice the potatoes straight into the milk and cream mixture.
4. Grease the bottom of the oven tray and smear the garlic over the bottom of it.
5. Pour the potato mixture into the oven dish and use your hands to flatten it down a little.
6. Bake for 1 and a half hours. Pure unadulterated bliss.

Anyhow moving on from the Dauphinois. We stayed over and made the most of a beautiful Sunday by walking across the meadows to the most chocolate box pretty village of Grantchester.

We couldn't resist having lunch in the Red Lion's beer garden. I had roast ham and all the trimmings.

 I was so warm, full and happy that I nearly fell asleep in the sun!

A visit to Grantchester wouldn't be complete without a visit to the Orchard tea rooms. We rolled ourselves there, and enjoyed tea and scones.