Potato dauphinoise is believed to originate from the Dauphiné region of France. Josh Eggleton's potato dauphinoise recipe is relatively straightforward but does involve leaving the dauphinoise to press overnight, so plan well ahead. You can serve dauphinoise with a range of meats, or just enjoy with a simple salad.
This spicy tomato chutney recipe from Josh Eggleton is the perfect accompaniment to cold cuts and cheese, or could be slathered on a sandwich or burger. Josh in particular recommends serving this with his veggie burger recipe, with the fiery chilli and tangy tomato chutney acting as a pepped up ketchup.