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Vanessa’s TATTIE TAPAS

Vanessa’s Tattie Tapas

Some weeks Ingrid and I really need to keep things simple. This week was one of those. When Ingrid suggested we do vegetables/side for out concept, I was quietly relieved. I work full time as a teacher whilst juggling the 2 kids 1 & 5 and of course our blog. This week things just got on top of me and to top it off, the evening I decided to do my cooking, photography and post I ended up with a 1 years old running a high temperature. So, sorry all for the 24 hour delay, I am back in business – only just! This dish appealed to me because I love love love the French version. I was keen to find out if using just milk and cheese would create the same deliciousness with a few less calories. As usual I have added my own twist on it and added garlic (I dont know how you can make this without?) and basil I had hanging around in my freezer already chopped and neatly packed in ice cubes – genius! I also added cubes of cream cheese but wouldn’t use it again as it doesn’t really melt in to the dish. So the big question, how does it stack up against the decadent French dauphinoise potatoes? It’s nowhere near as creamy or rich and by adding lots of garlic you can almost trick yourself into thinking it’s the real deal. It’s a fantastic side to add to your regular meals and easy to add other flavours. Next time I am going to try adding a couple of spoonfuls of wholegrain mustard OR my miracle emergency vegetable chopped frozen spinach OR blue cheese OR even sliced frankfurters and tasty cheese. Vanessa

Vanessa’s Tattie Tapas
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Vegetables/Sides
Serves: 4

What you need
  • 4 medium potatoes thinly sliced
  • 1 small onion finely sliced
  • 1 cup grated cheese
  • salt
  • white pepper
  • 1 cup milk

How to make
  1. Place a layer of potatoes in a 20cm diameter casserole dish.
  2. Sprinkle with some onion, cheese, salt and pepper to taste.
  3. Repeat until ingredients are used, ending with a cheese layer.
  4. Pour milk over potato mixture.
  5. Cover and cook for 180 degrees celsius for 30 minutes.
  6. Remove lid and continue cooking for a further 10 – 15 minutes or until potatoes are cooked.

Adaptations + Notes

I made 2 smaller tapas style dishes rather than one 20 cm dish. I forgot to cover it and this resulted in potatoes that needed more cooking to get that really soft texture so would highly recommend covering and exposing the cheesy top at the end of the cooking. Add garlic, I added about 3-4 cloves. I also added 2 ice cubes of chopped basil left over from a fantastic summer. I wouldn’t worry about using white pepper, cracked black pepper worked well for me. I did try adding cubes of cream cheese but wouldn’t do this again. It didn’t really melt like I was expecting.

Comments (2)

 

2 Responses

  1. Have2beThatGuy says:

    “Potato tapas: A mexican take on French dauphinoise potatoes”

    *sigh* Tapas is from Spain, in Europe, not Mexico, in The Americas. Wrong country, wrong continent.

    • Ingrid Opera says:

      Sigh, what an egg! I was actually making a ‘smoky mexican breakfast‘ and writing that tag line for Vanessa’s tapas at the same time – so yip, my mistake. I can assure you I know where tapas are from as I’ve travelled to both countries. Thanks for pointing out my mistake – much appreciated….it’s kind of like that old joke ‘What language do you speak in Mexico?” Mexican !!!! lol ish

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