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Potato Dauphinoise

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This is a creamy potato dish.

Potato DauphinoiseIngredients

  • 1 kg or 2.2 lbs Potatoes (peel, and cut into thin slices)
  • 125g or 1¼ cup freshly grated Cheddar Cheese
  • Freshly grated Nutmeg
  • 300ml or 1¼ cup Double Cream
  • Sea Salt and freshly ground Black Pepper
  • 15g Butter (this is to base the ovenproof dish)

Equipment

  • Use a shallow ovenproof dish, very well buttered.

Method

  1. Preheat the oven to 160°C (325°F) Gas 3.
  2. Butter the ovenproof dish all around the inside.
  3. Then put one layer of peeled and thinly sliced potatoes in the buttered dish.
  4. Season the layer with grated nutmeg, black pepper powder, salt, then grated cheese.
  5. Put another layer of sliced potatoes. Season each layer with grated nutmeg, black pepper powder, salt, then grated cheese.
  6.  The last layer of potatoe slices, pour over the cream and sprinkle any remaining cheese on top.
  7. Bake in preheated oven for about 60 minutes or until the potatoes are tender and the top is golden brown and crisp.
  8. Potato Dauphinoise is ready to serve. Serve with cooked green vegetables.

 

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