Potatoes Dauphinoise

Potatoes Dauphinoise , By www.blognindi.site .

Potatoes Dauphinoise | These ultra-rich and creamy potatoes are the perfect side dish for a hearty dinner, or Easter meal! #food #recipe #sidedishes #potatoes #marthastewart

Total Time: 45 Minutes, Servings: 8 Servings

Ingredients :

• 500ml double cream
• 500ml milk
• 3 garlic cloves
• 8 large King Edward or Maris Piper potatoes
• 100g grated gruyère
• cheese (optional)

Instructions :

• Heat oven to 190C/170C fan/gas 5.
• Tip 500ml double cream, 500ml milk and 3 garlic cloves into a large saucepan and bring to a simmer.
• Slice 8 large potatoes very finely, about 3-4mm, add them to the cream and simmer for 3 mins until just cooked.
• Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan.
• Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish so that they are about 5cm in depth.
• Pour over the garlic infused cream (discarding the garlic) – just enough to seep through the layers and leave a little moisture on the surface.
• Scatter over 100g grated gruyère cheese, if using, then bake for 30 mins until the potatoes are soft and browned – increase the heat for 5 mins if not brown enough.

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