| Dauphinoise Potatoes |
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KEY POINTS
| Preparation Time: | 15 mins | Cooking Time: | 40 mins |
| How Difficult | Medium | Freeze? | No |
| Servings |
2 side portions |
INGREDIENTS
| Metric | Imperial |
| 2 medium size potatoes | 2 medium size potatoes |
| 280ml Double Cream | Half pint Double Cream |
| 2 cloves garlic | 2 cloves of garlic |
| Salt and pepper to taste | Salt and pepper to taste |
Preparation Before Cooking
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Cut the potatoes into quarters and lightly boil in salted water for 12 minutes
until nearly cooked but still quite firm. Preheat the oven to 200°C / 400°F / Gas Mark 6 |
Special Cooking Equipment
Small oven proof dish
CLICK ANY PICTURE BELOW TO ENLARGE IT
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When the potatoes have cooked, drain them well. Pour the cream in to a pan, add
the chopped garlic and season well with the salt and pepper. Place the pan on a
low to medium heat. Slice the potatoes as finely as you can. Remove the cream from the heat the minute it starts to boil. |
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Smear some oil round the oven proof dish. Arrange half the potatoes
in the base of the dish. Add half of the cream. Arrange the remaining
sliced potatoes as a second layer then pour over the remaining cream. The potatoes should be just below the top of the dish. Gently firm down the potatoes and cream. |
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Put the dish in the preheated oven for 20 minutes. After 10 minutes
cooking turn the dish so that the potatoes cook evenly. If the cream has bubbled all over the potatoes and they have not browned, sprinkle a thin layer of grated cheese over the top and put under a hot grill until browned. |
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