Friday, 6 June 2014

Dauphinoise potatoes

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I promised to make Simon Dauphinoise potatoes for years, and finally got around to it the other day. No idea why I took so long to make them as they are so delicious. Problem is, now he wants them again.
Serves 6

1 kg potatoes
20 g butter
150 ml double cream
2 gloves garlic
150 ml milk
black pepper


Preheat the oven to 160 C/gas mark 3.

Peel and thinly slice the potatoes.  Place the slices in a bowl of water and dry with a tea towel.  This will remove the starch from the potato.

Rub a large dish with butter and layer the base with some of the potato slices.  Slice the garlic and sprinkle over the potatoes. Season with the black pepper. Repeat this process with more potato and garlic layers until all the potatoes are used up.

Mix together the cream and milk and pour over the potatoes.  Place the remaining butter on top in small dots and sprinkle a little nutmeg over the top.

Cover with foil and cook in the oven for 1 hour.  remove the foil and cook for a further 30 minutes until crispy. 

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