Welcome back my Franchizz!
Ok, so we all love a good potato dish. But, this one is and I'm telling you right now prob a top 3.
Layers and layers of potatoes, a delicious reduced cream infused with garlic and herbs, a hint of nutmeg and melting cheese.
Cooked in the oven on low for 4 hours, then pressed overnight. (You can although eat it after it's cooked.)
Finally crisped up with more butter.
Should I continue? Oh you've already stopped reading and already gathering the ingredients..
Well I don't blame you, let's get cooking, shall we?!
Bon Appétit!
If you enjoyed this recipe, please like, comment and share and I'll catch you the flip side.
FULL RECIPE: joinfoody.com/recipe/1307
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EQUIPMENT USED:
Bowls: amzn.to/37u2IaB
Rubber spatula: amzn.to/2N9PdpL
Pot: amzn.to/2OjEo56
Tiny whisk: amzn.to/2NhlDP8
Wooden board: amzn.to/3exVoyZ
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Microplane: amzn.to/2NeddIj
Peugeot peppermill: amzn.to/38vWJ5C
Plateware: www.masonepicure.com
Resting rack: amzn.to/3eTBoXZ
Peeler: amzn.to/2QnHEwZ
Measuring cups: amzn.to/3eTousR
Japanese mandoline: amzn.to/2PD21pe
Bench scraper: amzn.to/39mD9JI
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Box grater: amzn.to/3yasA7l
Pastry ruler: amzn.to/3IaH2Rb
Shallow 1/3 pan: amzn.to/3sdQX2I
FILMING:
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#potato #Dauphinoise #frenchycooks #chefromainavril
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Негізгі бет Тәжірибелік нұсқаулар және стиль FRENCHY COOKS: DAUPHINOISE POTATOES (100 LAYERS)
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