Our Shop is closed now for Easter break. Look out for our re-opening with fresh new dishes for Spring menu, and new goodies for the Essentials collection. Please stay tuned via our social media accounts, of through the mailing list.

Gratin Dauphinoise 500g – serves four


Everybody has a variation on the gratin dauphinoise theme. This version was first shown to me by Rowley Leigh who was taught how to cook the universally-loved dish by the Roux brothers, so the pedigree is faultless. It is unfashionably rich, expensive and unhealthy, so very small portions please.

I don’t worry about what sort of potato, though they should be slightly waxy (in this case, I use King Edward or Maris Piper). No cheese is necessary, for the amalgamation of the potatoes and cream produces a cheesy effect.

Gratin dauphinoise pairs brilliantly with our Il Peposo (daube of beef) – a marriage made in heaven!

A little tip

Can be frozen. Not a huge success visually but tastes fine.


King Edward or Maris Piper potatoes, Full cream milk, double cream (milk), minced garlic, grated nutmeg, salt and pepper.


See ingredients in bold.  Produced in a kitchen which handles milk, gluten, sesame, celery, lupin, nuts, eggs, soya, fish, mustard, peanuts, sulphites.


Keep in the fridge and eat within use by date on lid. Once opened consume within 2 days.


Transfer to an oven-proof dish. Cover loosely with foil. Heat oven to 175C and bake until piping hot.

One container serves four people.


We’re taking a little break over Easter.

The kitchen and delivery teams have been working flat out since the beginning of the year and they need a well earned rest.

We’ll be sending out an email to you all in the next week or so with our re-opening dates so stay tuned.

Oh, and if you’re going out to a restaurant after the 12th then savour the delights of dining out again. But don’t forget about us!