Dauphinoise Potatoes



500g Potatoes (King Edward or Desiree) 

200ml Double Cream or Creme Fraiche

100ml Semi-Skimmed or Skimmed Milk

1 Crushed garlic Clove

50g Grated Gruyere


Preheat the oven to 180C/gas mark 4

Peel and slice the potatoes and place them in a bowl of cold water

Rinse and pat dry with kitchen paper

Into a large saucepan put the Cream or Creme Fraiche and crushed garlic bring to a gentle simmer then add the sliced potatoes

Cover the pan and simmer for 10 minutes or until the potatoes are tender but not too soft

Season well.

Grease an ovenproof dish with butter and add the cream and potato mix

Sprinkle the cheese on top them bake in the oven for about 25 minutes

Serve with any meat or fish

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{August 19, 2011} {Tags: , }