Dauphinoise Potatoes
By john french
Ingredients
- 4 large pototes peeled and finely sliced
- 3/4 cup double cream
- Salt and freshly ground black pepper
- 2 to 3 Garlic Cloves chopped (or 1 finely diced onion if you dont like garlic)
Details
servings 4
Level of difficulty Average
Preparation time 10mins
Cooking time 60mins
Cost Average budget
Preparation
Step 1
place two layers of finely sliced potato in a large ovenproof dish.
Step 2
Sprinkle over some of the garlic, pour over a thin layer of cream and season.
Step 3
Repeat with a further two layers of potatoe, garlic, cream and seasoning.
Step 4
The remaining layers are single layers of potato, garlic, cream and seasoning. Be sparing with cream at this stage.
Step 5
When you reach the final layer of potato add all the remaining garlic and cream and season one final time.
Step 6
Place potatoes in the oven and bake at 160 for between one and one and a half hours until potatoes are completely tender.
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