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Quick Dauphinoise Potatoes #Shorts
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Dauphinoise Potatoes - Layers of floury potatoes with garlic, cream and topped with gruyere cheese makes this a delicious classic French side dish.
Shopping List -
1.5kg Maris Piper, King Edward or Russet potatoes
750ml double cream
80gm gruyere cheese
4 cloves garlic
Sea salt
whole nutmeg
Ground black pepper
Method
1. Peel and slice the potatoes to 2-3mm thick (thickness of a coin), chop some garlic.
2. Heat the cream in a pan and add some grated nutmeg, garlic, ground black pepper and sea salt and bring to a simmer.
3. Add the sliced potatoes and half cook them for between 6-8 minutes, spoon into an oven proof dish and bake at 150 C or 300F for between 30-40 minutes or golden brown.
4. Sprinkle over some freshly chopped parsley.
Shopping List -
1.5kg Maris Piper, King Edward or Russet potatoes
750ml double cream
80gm gruyere cheese
4 cloves garlic
Sea salt
whole nutmeg
Ground black pepper
Method
1. Peel and slice the potatoes to 2-3mm thick (thickness of a coin), chop some garlic.
2. Heat the cream in a pan and add some grated nutmeg, garlic, ground black pepper and sea salt and bring to a simmer.
3. Add the sliced potatoes and half cook them for between 6-8 minutes, spoon into an oven proof dish and bake at 150 C or 300F for between 30-40 minutes or golden brown.
4. Sprinkle over some freshly chopped parsley.
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