Recipe

Dauphinoise Potatoes Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 2 months ago This is a delightful addition to any meal from the UK. It is creamy and tasty yet will not overwhelm your main dish. Prep:15m Cook:40m Servings:2	Mystic_rive
	cheap easy as pie

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Ingredients

2 medium size potatoes

Half pint Double Cream

2 cloves garlic

Salt and pepper to taste

Directions

Cut the potatoes into quarters and lightly boil in salted water for 12 minutes until nearly cooked but still quite firm.

Finely chop the garlic.

Preheat the oven to 400°F

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.

Smear some oil around an 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.

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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Comments

kukla 1 year, 2 months ago said:
Mystic, these look GOOOOOD! Thanks for posting (and for the delicious pic!)

dond 1 year, 2 months ago said:
I do something similar, although I sprinkle a layer of freshly grated Parmesan over the cream layer before adding another layer of potato. I also build more layers, using a thinner layer of the cream sauce for each layer.