Dauphinois Potatoes
Ingredients
1. Preheat the oven to 170C, 325F, Gas mark 3 and generously butter a shallow flameproof casserole or deep gratin dish.
2. Peel and slice the potatoes thinly and soak in cold water for a few minutes. Drain and dry thoroughly.
3. Place a layer of sliced potatoes in overlapping rows on the bottom of the dish. Pour over a quarter of the cream, sprinkle with 2 tbsp grated cheese (mixed Gruyere and Parmesan), dot with butter and season to taste with salt and black pepper. Continue this process until the dish is full, finishing with layer of grated cheese.
4. Dot with butter and cook in the oven for about 1-1/4 hours, or until the potatoes are cooked through. If the top becomes too brown, cover with tin foil until the last 15 minutes of the cooking time. Serve very hot.
- 450g/1 lb New Potatoes
- 75g/3oz Butter
- 120ml/4 fl.oz. Double Cream
- 50g/2oz Gruyere Cheese, grated
- 2 tbsp freshly grated Parmesan Cheese
- Salt and Black Pepper
1. Preheat the oven to 170C, 325F, Gas mark 3 and generously butter a shallow flameproof casserole or deep gratin dish.
3. Place a layer of sliced potatoes in overlapping rows on the bottom of the dish. Pour over a quarter of the cream, sprinkle with 2 tbsp grated cheese (mixed Gruyere and Parmesan), dot with butter and season to taste with salt and black pepper. Continue this process until the dish is full, finishing with layer of grated cheese.
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