DAUPHINOISE POTATOES
This is a traditional and deliciously rich French dish. It goes with many things but serve it with steak for a real treat. The original recipe called for full-fat creme fraiche or double cream but I have since taken to making this with a half-fat creme fraiche and it's still wonderfully rich. I have also done this successfully with 200ml creme fraiche and 100ml milk.
Provided by Sackville
Categories Potato
Time 1h
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F or 180 degrees Celsius.
- Peel the potatoes and slice them thinly.
- A mandoline or food processor is ideal for this job, but the cucumber slicer on the side of a cheese grater will work as well.
- You can also use a knife but it will take longer to make sure the slices are all the same thickness.
- Spread out the sliced, but unrinsed, potatoes and sprinkle with about 1/2 tsp of salt.
- Rub the slices together and leave for five minutes.
- This helps to soften and season the potatoes.
- Drain off any excess liquid from the potatoes and tip them into a pan with the creme fraiche.
- Salt and pepper lightly, then bring to a boil, reduce the heat immediately and let simmer for about 30 seconds.
- Meanwhile, rub an oven-proof casserole dish with the peeled garlic.
- Tip everything into the prepared dish.
- Spread the mixture evenly and cook for around 45 minutes until the top is browned and the potatoes are cooked.
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Moeed Sabri
[email protected]I'm always looking for new potato recipes. This one sounds delicious.
Rameez khan
[email protected]Dauphinoise potatoes are my favorite side dish. This recipe seems like a great way to make them.
Mercy Iglesias
[email protected]Can't wait to try this recipe!
Ashraful AR
[email protected]This dish looks so impressive, but it's actually quite simple to make.
Arline sloan
[email protected]I'm not sure what I did wrong, but my potatoes came out mushy.
md safaet
[email protected]This recipe is a keeper! I will definitely be making it again.
Tu Cola
[email protected]My potatoes turned out a bit too brown, but they still tasted great.
Teboho Mosikili
[email protected]So easy to make and so delicious!
Andrei NV
[email protected]I've tried many dauphinoise potato recipes, but this one is definitely the best.
Adali Aviles
[email protected]The creamy, cheesy sauce and crispy potato crust were heavenly.
Joseph Pahit
[email protected]This dish is foolproof and always a hit with my family.