Festive leftovers dauphinoise-style bake
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 6
Turn Christmas leftovers into a comforting showstopper. Layers of creamy potatoes, pigs-in-blankets, ham, stuffing and cheeseboard odds and ends are baked until golden and bubbling.
Use this recipe as a base depending on what you have leftover. See the recipe tips (below) for lots of ideas for tweaks and ingredient swaps.
Each serving provides 801 kcal, 23.3g protein, 56.7g carbohydrate (of which 10g sugars), 52.2g fat (of which 28.6g saturates), 5.6g fibre and 1.72g salt.
By Verity Genco
Ingredients
- butter or oil, for greasing
- 400ml/14fl oz double cream
- 200ml/7fl oz whole milk
- 2 garlic cloves, grated
- 100g/3½oz cheddar or Gruyère, grated
- 1.5kg/3lb 5oz Maris Piper potatoes, peeled and sliced into 5mm/¼in rounds
- 6 large pigs in blankets (about 10cm/4in), each cut into 3 pieces, or 10–12 mini ones, halved
- 150g/5½oz roast ham, shredded or chopped
- 150g/5½oz stuffing, crumbled (or small stuffing balls, halved)
- 150g/5½oz cheeseboard leftovers (such as blue cheese, brie or gouda), chopped or crumbled
- 2 tbsp cranberry sauce or festive chutney
- salt and freshly ground black pepper
Method
Heat the oven to 200C/180C Fan/Gas 6. Lightly grease a deep roasting tin (about 33x23cm/13x9in).
Put the cream, milk and garlic in a large pan. Season well with salt and black pepper, bring to a gentle simmer and cook for 5 minutes to infuse. Stir in half the grated cheddar, reserving the rest for the topping.
Add the sliced potatoes and simmer gently in the hot cream mixture for 8–10 minutes, stirring occasionally, until just starting to soften.
Spoon half the potatoes into the tin and pour over half the cream mixture. Scatter with half the pigs in blankets, ham, stuffing and cheeseboard leftovers.
Repeat with the remaining potatoes, cream, pigs in blankets, ham, stuffing and cheeseboard leftovers. Dot the cranberry sauce or chutney over the top and sprinkle with the reserved grated cheddar.
Bake for 45–55 minutes, until the potatoes are tender when pierced with a knife and the top is golden and bubbling. If the top browns too quickly, cover loosely with foil for the final 10–15 minutes.
Leave to rest for 5 minutes before serving straight from the tin.
Recipe tips
Leftover turkey, chicken or different cheeses all work well here.
To make a vegetarian version, swap the pigs-in-blankets for vegetarian sausages, omit the ham and make sure the cheese you’re using is vegetarian.
To make ahead, assemble the bake up to a day ahead, cover and chill. Bake straight from the fridge, adding 10 minutes to the cooking time.
Eat within 2 days of cooking. Keep covered in the fridge and reheat thoroughly in the oven or microwave. Do not reheat more than once.
