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Recipe for :

Gratin Dauphinoise

Keith Floyd at Floyd's Cookery TheatreThis recipe for Bisque de Langoustine, a classic shellfish soup, is one of the recipes prepared by Keith Floyd at Floyd's Cookery Theatre.

Legendary chef Keith Floyd, doyen of English cookery writers and one of the most colourful presenters on TV, will be presents his own unique brand of cookery theatre at Linthwaite House Hotel, overlooking Lake Windermere in the Lake District.

Floyd's Cookery Theatre gives those attending a chance to rub shoulders and exchange culinary thoughts with the great man himself, to taste his food as he cooks and interact with Floyd – something you couldn’t do with TV . . . and you may even have a chance to find out how good that glass of wine was he always seemed to have in his hand.

Linthwaite House


Slightly waxy potatoes
Crushed garlic
Double cream


  • Finely slice the potatoes on a mandolin or food processor
  • Rinse well about 3 times to remove much of the starch
  • Pat dry thoroughly and place a layer in a shallow, well buttered dish
  • On top of that layer, sprinkle finely chopped garlic and dot with butter
  • Season with salt and pepper
  • Add another layer of potato, garlic, salt and pepper and dot with butter
  • Repeat the process until the dish is full; the final layer is just potato
  • Pour over some double cream - be generous
  • Leave to stand for about 15 minutes
  • Cover with tin foil, place in the oven at about 160 degrees for about an hour
  • Remove the foil from the dish and allow to brown

Keith Floyd
Floyd's Cookery Theatre