Welcome to SortedFood...
The online hub for beginners & pros.

There are hundreds of quick, easy, delicious recipe videos plus a whole load of skills, tips & tricks and cool food stuff from around the web.

Whether you want to get smarter at cooking, save some money, or just have a good laugh in the kitchen, we can definitely get you SORTED.

Today's Recipe

Pommes dauphinoise

Layers of thinly sliced potatoes baked in cream, egg, herbs and cheese.... served with a golden roasted whole chicken. This is the kind of family food that people get jealous of. A true French classic!

Ingredients & RecipePrint


  • King Edward potatoes (1.2 kg)
  • 1 tbsp chives
  • 1 tbsp thyme
  • 1 tbsp parsley
  • double cream (500ml)
  • 3 egg yolks
  • 1 handful of Abondance (semi hard French cheese)
  • 1 handful Ossau-Iraty (French sheep’s cheese)
  • pinch of salt and pepper
  • 1 whole chicken
  • knob of butter


preheat the oven to 180ºC.
rub the chicken with butter with butter and season with salt and pepper.
roast on a baking tray for 40 minutes to start with.
peel and slice the potatoes into thin rounds, then chop the herbs as fine as possible.
beat the double cream with the egg yolks, chives, parsley and thyme.
arrange the potatoes into a baking dish into a neatly arranged single layer, season with a little salt and pepper and pour over enough of the cream mixture to cover.
repeat this several times until you have multiple layers and the dish is full.
cover with tin foil and bake in the oven for 25 minutes alongside the chicken which will already have had a 15 minutes head start.
turn the heat up to 220ºC and uncover the potato dish to cook both the gratin and roast chicken for a further 10 minutes (depending on the size of your chicken) until the potatoes are golden, offer no resistance to a knife and the chicken is golden and cooked through.
allow the chicken and gratin to rest for 10 minutes before serving with a bowl of peas.

serves 4

Pommes dauphinoise

More SORTED Originals

Pommes dauphinoiseTodayTrout on an open fireSundayMussels in Ale - on an open fireSundayChicken and Sage Scotch EggFridayEggs Benedict BagelFridaySpiced Apple Eton MessFridayPot Au ChocolatTuesdayLemon, Olive and Caper ButterRocket, blue cheese and walnut butterNorth African inspired butterSummer PorridgeRatatouille