Savoyarde potatoes with salad

Method

1. For the dauphinoise: preheat the oven to 200C/gas mark 6. Grease a large ovenproof dish with some butter.

2. Place the milk, cream, butter, halved garlic bulb, thyme and bay leaves. Season with salt and freshly ground black pepper and bring to the boil. Reduce the heat and simmer for ten minutes.

3. Meanwhile, thinly slice the potatoes and celeriac using a mandoline or very sharp knife. Arrange in alternate layers in the ovenproof dish.

4. Strain the milk mixture through a fine sieve, then pour the mixture over the potatoes and celeriac.
5. Bake the dauphinoise in the oven for 20-30 minutes, then turn the temperature down to 150C/gas mark 2 and continue to cook for 40-50 minutes, or until the potatoes and celeriac are tender. Remove from the oven and set aside to cool.

6. For the savoyarde: once the dauphinoise is completely cool, cut out eight celeriac and potato rounds using a small circular cutter.

7. Top each round with a large spoonful of cooked spinach and then some grated cheese. Wrap a piece of ham around each.

8. Roll out the pastry to the thickness of a pound coin and cut out 8 discs with a small side plate or saucer that is slightly bigger than the dauphinoise rounds. Gently mould the pastry over the top of the rounds and stretch to fit completely around each base.

9. Pinch the pastry together and cut away any excess. Chill in the fridge for at least 30 minutes.

10. Preheat the oven to 180C/gas mark 4.

11. Place the pastry-wrapped rounds on a baking sheet lined with baking paper. Brush the pastry all over with the beaten egg and cook for 20 minutes, or until the pastry is golden-brown and puffed up. Insert a skewer into the middle of the potato to check if it is piping hot all the way through. Remove from the oven and set aside in a warm place.

12. For the chicory: whisk the olive oil and balsamic vinegar together in a bowl and season, to taste, with salt and freshly ground black pepper. Drizzle over the chicory and salad leaves and toss well to coat.

13. To serve, pile the salad onto the side of your serving plates. Using a sharp knife, slice each savoyarde in half to reveal the layers of potato, celeriac, spinach and ham and place alongside the chicory salad.