Saturday, 19 February 2011

Dauphinoise potatoes

Creamy, pungent, rich and delicious!  These potatoes are a real treat and go perfectly with rich meats such as game, beef or lamb. They are particularly good reheated the next day when the flavours have really penetrated the potatoes.  In plain English that means i eat them cold out of the fridge with loads of white bread and butter and they are IMMENSE!

The perfect potato variety for these is a waxy variety, so the potato slices retain their shape during cooking.  I would recommend you use Maris Piper for this dish.

Serves 4
3 medium potatoes
1/2 pint of milk
1/2 pint of double cream
2 cloves of garlic
1/2 small pack gruyere cheese

Peel and slice the potatoes as thinly as possible, use a mandolin if you have one.

Put the potatoes in a large sauce pan and cover with the milk and cream, season with 1 teaspoon of salt and loads of black pepper.  Seasoning really makes this dish so dont be tight on the salt.

Crush the garlic into the mix and gently heat, do not boil or the milk and cream will boil over.

After about 10 minute the potatoes should just be starting to get a little soft.

Transfer the mixture to an ovenproof dish and level out the potatoes so they cook evenly.  You can add as much or as little of the liquid as you like but bear in mind the liquid will reduce so make sure you put some liquid in.  I usually put all of the liquid in to start with.

Sprinkle the potatoes with the grated cheese to just cover the top.

Bake in an oven on gas mark6 (200) for 40 minutes or until golden and bubbling.  Pop tinfoil over for the first 20 minutes.

If you find the potatoes are too liquid you can carefully remove with a spoon or drain some of the liquid off about 15 minutes before the end.

Serve immediately.

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