Ingredients (make 6 x side portions)
- 1kg potatoes (approx weight unpeeled & sliced), so I started with 1.2kg due to discarded ends
- 600ml double cream
- freshly ground nutmeg (or 1 x tsp ground nutmeg)
- 2 x tsp salt
- 4 x cloves garlic
- cubed salted butter
Nutmeg Grinder - manual nutmeg mill in chocolate wood with magnetic cover, 15cm from @peugeot_saveurs_uk (link to product in kitchen items highlight)
Mandolin - from @amazon (link to product in kitchen items highlight)
Method
1. Add cream, nutmeg, salt & grated garlic to pan and heat through slowly until warm and gently bubbling
2. Whilst cream is heating, peel and thinly slice potatoes (I use a mandolin, but cut them as finely as you can if you don’t have one), place into casserole dish
3. Pour cream mixture over potatoes and cover dish with kitchen foil
4. Put in oven at 170 degrees for 1 hour
5. Take kitchen foil off, add little knobs of salted butter over the top of the potatoes and put back in oven for approx 45 mins
6. Bring out of oven and allow to ‘settle’ for 10 mins before serving
Негізгі бет How To Make Dauphinois Potatoes - The Perfect Side Dish For Sunday Roast / Christmas Dinner
Пікірлер: 11