Potato Dauphinoise

Photo: flickr user ndrwfgg

Ingredients

200 mls Double cream, (7fl oz)

100 mls Milk, (3 ½fl oz)

1 Glove garlic, crushed

1 sprg thyme

Salt and freshly ground black pepper

500 grams Potatoes, peeled and sliced (approximately 4mm thick) (1lb 2oz)

Preheat the oven to 190 C, 375 F, Gas Mark 5.

In a saucepan bring the cream, milk, garlic and thyme to the boil. Season with salt and freshly ground black pepper.

Layer the potato into a 18cm (7 inch) ovenproof dish and pour over the cream mixture.

Place the dish in the preheated oven and cook for 1 hour, until the potato is tender. If the top starts to brown too quickly cover with foil.

Notes Serve with meat or fish.

NOTES : French classic potato dish of layered potato with cream and garlic.

A delicious potato recipe from the French is Dauphinoise where slices of potato are layered with cream and cheese then baked slowly.

1.0 servings

Saturday, February 13, 2010 - 4:57am