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Dauphinoise Potatoes.

(for 4 or 5)

8 med. Potatoes
3 cloves Garlic
250 ml (10 oz.). Cream or Crème Fraiche
250 ml (10 oz.). Milk
Salt and Black Pepper

Peel the potatoes and slice as thinly as possible.
(a food processor is very handy for this)
Put these into a basin in the sink and rinse well under running water.
Continue rinsing until the water runs clear and all the surface starch is gone.
(The rinsing stops them sticking together during cooking.)

Now put the potatoes and the cream and milk into a large pot.
Chop the garlic finely and add to the pot, then season well with salt and pepper.Stir this mixture well to make sure the garlic and seasonings are evenly dispersed through the potatoes.Put the pot on a gentle heat and bring to the boil.Continue simmering gently until the potatoes are tender when pierced with the point of a knife.(The potatoes can be prepared ahead of time up to this stage.)

Heat the oven to Gas 6, 200 C, 400 F.

Spoon the potatoes into a roasting tin or flat oven proof dish.
Bake at this temperature for 30 to 45 mts. until they are brown and crusty on top.Serve from the dish they were cooked in.

November 18, 2009 08:13 AM | 0 Comments
  Martin Dwyer
Consultant Chef