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Chef in the Spotlight - Louise Stables

Louise Stables

Chef in the Spotlight - Louise Stables

Louise has been at the centre of the ETNA Friday cooking team for the last two and a half years.

Concerned about the dominance of supermarkets in the food system – particularly their relationships with farmers and role in growing levels of food waste – Louise was inspired to join TRJFP and its commitment to making a difference. With commercial experience cooking for large numbers, Lou relishes the challenge of creating fabulous meals  from scratch every Friday - ‘I love the Café, being part of the Friday team, and welcoming all our fabulous visitors!’


Here Lou shares one of her favourite Friday dishes…


Potatoes Dauphinoise (serves 8)


Ingredients


8 large potatoes (King Edwards, Maris Piper) 

500ml double cream, 

500ml milk, 

3-4 garlic cloves, 

100g grated cheese (gruyere if available)


Method


  1. Start by generously buttering an ovenproof dish – leave to one side. Turn oven on to 180’C

  2. Next, the potatoes– peel them if you prefer, but you don’t have to – then cut into thin slices (2-3mm) and place into a large empty pan on the hob. 

  3. Carefully pour the milk and cream into the pan, add the crushed garlic cloves, and bring to a simmer. 

  4. Gently stir the potatoes to stop them from burning on the bottom of the pan. Add salt and pepper to taste.

  5. Once the sauce has thickened, (times will vary, so keep checking), carefully pour everything into your buttered dish and sprinkle with cheese.

  6. Place into the oven and cook until potatoes are soft, and the dish is golden brown and bubbling (approx. 30mins) 

  7. Remove from the oven and allow to cool a little before tucking in!


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