Versatile: The beauty of this recipe lies in its versatility. You can serve the Potato Dauphinoise Gratin as a delicious side dish for various meals, or even enjoy it as a main course by adding some protein or veggies. It’s a versatile dish that can adapt to different dining occasions. It’s an unavoidable consequence of working with chocolate as a photographer that there will be imperfections to fix in post. So it’s important to be handy with PhotoShop. You can repair minor blemishes on the surface using the spot healing brush or clone stamp tool. Alternatively, I love to transfer the roti on the final step onto the flame, where they also puff up like balloon bread just like my Spinach Roti.

Air Fry to Perfection: Place the dish in the air fryer and cook until the potatoes are hot, bubbly, and golden on top. The air frying method ensures a crispy finish without losing the creamy texture. A real life sized solid chocolate camera handcrafted using the Finest Belgian Chocolate or Dairy Free / Vegan Chocolate.

Fry in Batches: Refrain from overcrowding the pan; fry pakoras in smaller batches for better crispiness. Unless you’re shooting a piece of chocolate that’s Easter Egg-sized or greater, it can be difficult to include any people as a part of your composition. Instead, it’s likely that you’ll have to get close-up, unfortunately magnifying any imperfections in your subject – which are inevitable when photographing something so delicate as chocolate.

Cheese: I love using mature cheddar cheese in my air fryer potato dauphinoise. You can switch it up and use Mozzarella cheese, Gruyere cheese, Parmesan or rRed Leicester cheese. Onion: Use 1 medium sized white onion for added flavour. While it is not a must, but adding the onion makes all the difference. I wouldn’t recommend using red onion as sub. You can leave it out.

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There’s nothing wrong with using artificial lighting, but remember that chocolate left sat in front of hot lamps for too long will melt! Cream: It is the key ingredient that gives Dauphinoise potatoes their luxurious, velvety texture. You can also substitute part of the cream with milk or half-and-half if you prefer a lighter version.

A macro lens will be your best friend when shooting chocolate, as it will allow you to really zoom in and capture the tiniest details of the chocolate in all their glory. Other versatile options are a 35mm lens (using a cropped sensor) or a 50mm prime lens. A telephoto lens is another good choice, as its softer focus will give the chocolate a moreish, enticing look.

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Budget-friendly: With basic and easily accessible ingredients, you can enjoy a flavourful and satisfying dish without overspending. Flip it over and cook on the other side. Once you see bubbles, gently press with a flat spatula or kitchen towel until they are evenly cooked.