Wednesday, 24 August 2011

Dauphinoise Potatoes

Creamy layers of potato with garlic and nutmeg make Dauphinoise potatoes a real weekend treat. Whether you have a roast dinner or sausages or serve them with a crunchy salad for a vegetarian meal, give them a try for something a bit different.

Serves 8

1.25kg Maris Piper potatoes
300ml full cream milk
1/2 nutmeg, grated
300ml double cream
1 clove garlic, crushed
25g butter
Salt and freshly ground pepper

Pre-heat the oven to 150C/300F/gas2

Use half the butter to coat an ovenproof dish
Place the milk, cream, garlic, 1tsp salt, a few grindings of black pepper and the grated nutmeg in a saucepan and bring slowly to the boil.
Thinly slice the potatoes either in a processor or with a mandolin slicer
Add the potatoes to the saucepan and simmer for 15 minutes.
Pour the potatoes into the buttered dish, dot a few knobs of butter on top and bake in the oven for 1 hour until browned on top.
Serve immediately

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