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Dauphinoise Potatoes Recipe |
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Click picture to enlarge
Lots of winter seasonal vegetables make this a very nutritious dish. Using potatoes,
celeriac and parsnips it's also a vey cheap but tasty recipe.
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KEY POINTS
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Preparation Time: |
15 mins |
Cooking Time: |
1 - 1½ hours |
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How Difficult |
Easy |
Freeze? |
No |
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Servings |
4 Portions |
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INGREDIENTS
The ingredients below will make four portions of Cheese and Potato Bake.
INGREDIENTS
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Ingredients |
Metric |
Imperial |
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Potatoes |
700 grams |
1½ lbs |
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Celeriac |
350 grams |
12 oz |
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Parsnips |
3 medium |
3 medium |
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Onions |
2 medium |
2 medium |
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Cheddar Cheese Grated |
225 grams |
8 oz |
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Butter |
50 grams |
2 oz |
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Milk |
300 ml |
½ pint |
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Bay Leaf |
1 |
1 |
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Salt and pepper to taste |
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Special Cooking Equipment
Oven proof dish
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Peel the potatoes, celeriac and parsnips and cut them into slices about ½cm (¼in) thick. Peel and
thinly slice one onion, |
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Spread the butter over the base and sides of the deep ovenproof dish. Arrange a layer of potatoes over the base of the dish and sprinkle
with some cheese and season |
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Continue arranging slices of celeriac, parsnips, potatoes and onions with
grated cheese, salt and pepper. Reserve some cheese for the topping. Cover
with foil and bake for 30 minutes. |
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Peel and quarter 1 onion, bring the milk to the boil on a medium heat
with the onion and add a bay leaf. Simmer for 3 minutes cover
and keep warm.
Strain the milk and discard the onion and bay leaf, pour the milk
over the potato dish and top with the remaining cheese |
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Return to the oven and bake uncovered for 1 hour or longer until the
vegetables are soft, and the cheese is golden brown. |
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Serve with your favourite fresh vegetables |
SEE MORE VEGETARIAN RECIPES
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