Potatoes dauphinoise
Jennifer Sloan
A rich and indulgent example of French cuisine for turning spuds into something more exciting !!!
ingredients
- knob butter , for greasing
- 1kg waxy potatoes , such as Desirée
- 150ml full-fat milk
- 142ml carton double cream
- 1 garlic clove , peeled and halved
- 2 sprigs thyme
- pinch freshly ground nutmeg
- 25g parmesan , freshly grated
directions
- 1
Heat oven to 160C/fan 140C/gas 4. Line an 8cm square brownie tin with greaseproof paper, making sure there are no holes for the liquid to seep through, then butter the paper. Peel and slice the potatoes to the width of a £1 coin and pat dry.
- 2
Pour the milk and cream into a pan, then add the garlic and thyme. Heat to boiling point, cool a little and strain into a jug. Sprinkle with nutmeg and keep warm. You can prepare this in advance and reheat.
- 3
Layer half the potatoes in the tin, overlapping the slices, sprinkling each layer with a little salt and pepper. Pour over half the liquid and finish layering, then add the rest of the liquid and scatter over the cheese. Bake for 1-1 1/4 hrs until the potatoes are tender and the top is golden. Leave to stand for 5 mins, then cut into separate portions and serve.
Source: Jennifer
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews