I've always fancied trying to cook Potato Dauphinoise, it is previously something which I have only had in restaurants. Anyway had my sister Tess round for dinner this evening and thought I would try it out as something different with potatoes to accompany my maple chicken drumsticks which I was already cooking.
I googled it and came up with this recipe from the Potato Council (which I had never heard of - but figured they of all people will know what they are doing when it comes to potatoes)
To summarise this recipe in just a couple of words they would have to be naughty but delicious! Treat yourself
Cook Time: 25 mins
Serves: 4
Oven Temperature: 180˚C, gas mark 4
Best Potato Varieties
Ingredients
- 500g King Edward potatoes, thinly sliced
- 200ml double cream
- 100ml milk
- 1 clove garlic, crushed
- 50g Gruyere cheese, grated
Method
- Preheat the oven to 180C, gas mark 4
- Place the sliced potatoes in a bowl of cold water to prevent them from browning. Rinse then pat dry with kitchen paper.
- Place the cream, milk and garlic in a large saucepan and bring to a gentle simmer. Add the potatoes, cover and simmer for 10 minutes until just tender. Season well.
- Transfer to a buttered ovenproof dish and sprinkle over the cheese. Bake for 25 minutes until golden.
