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Dauphinoise potatoes
Thursday, 16 February 2017 - 17:07 | Views - 728
Ingredients
500ml double cream
500ml milk
3 garlic clove
8 large King Edward or Maris Piper potato
100g Gruyère
cheese (optional)
Prep: 20 MINS
Cook: 45 MINS
Method
1)Heat oven to 190C/170C fan/gas 5.
500ml double cream
500ml milk
3 garlic clove
8 large King Edward or Maris Piper potato
100g Gruyère
cheese (optional)
Prep: 20 MINS
Cook: 45 MINS
Method
1)Heat oven to 190C/170C fan/gas 5.
Tip the cream, milk and garlic into a large saucepan and bring to a simmer.
Slice the potatoes very finely, about 3-4mm, add them to the cream and simmer for 3 mins until just cooked.
Slice the potatoes very finely, about 3-4mm, add them to the cream and simmer for 3 mins until just cooked.
Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan.
2)Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish so that they are about 5cm in depth.
2)Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish so that they are about 5cm in depth.
Pour over the garlic infused cream (discarding the garlic) – just enough to seep through the layers and leave a little moisture on the surface.
Scatter over the cheese, if using, then bake for 30 mins until the potatoes are soft and browned – increase the heat for 5 mins if not brown enough.
Scatter over the cheese, if using, then bake for 30 mins until the potatoes are soft and browned – increase the heat for 5 mins if not brown enough.
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