Potato Dauphinoise Recipe



Potato Dauphinoise Recipes

Ingredients :

1kg potatoes, sliced

900ml milk

pinch of freshly grated nutmeg

1 bay leaf

15-30ml butter, softened

2 or 3 garlic cloves, very finely chopped

45-60ml crème fraîche or whipping cream, optional

salt and freshly ground black pepper

Method :
  1. Put the sliced potatoes in a large saucepan and pour over the milk, adding more to cover if needed.
  2. Add salt and pepper, the freshly grated nutmeg and bay leaf.
  3. Bring the milk slowly to the boil over a medium heat and simmer for about 15 minutes until the potatoes just start to soften, but are not completely cooked, and the milk has thickened.
  4. Preheat the oven to 180C, Gas 4.
  5. Generously butter a 35cm oval gratin dish or 2 liter shallow baking dish and sprinkle the garlic over the base.
  6. Using a slotted spoon, transfer the potatoes to the gratin or baking dish.
  7. Taste the milk and adjust the seasoning, then pour over enough milk to come just to the surface of the potatoes, but not cover them.
  8. Spoon a thin layer of crème fraîche or cream over the top, or if you prefer, add more of the thickened milk to cover.
  9. Bake the potatoes for about 1 hour until the milk is absorbed and the top is a deep golden brown.

Cooked in the oven, these are an excellent alternative to roast potatoes and are delicious with most main course meat or vegetarian dishes.

Serves 4 - 6


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