Potato Dauphinoise
By: Sheri Wetherell
Published: Saturday, February 13, 2010 - 4:57am

Ingredients




200 mls Double cream, (7fl oz)
100 mls Milk, (3 ½fl oz)
1 Glove garlic, crushed
1 sprg thyme
Salt and freshly ground black pepper
500 grams Potatoes, peeled and sliced (approximately 4mm thick) (1lb 2oz)

Preparation

1 Preheat the oven to 190 C, 375 F, Gas Mark 5. 2 In a saucepan bring the cream, milk, garlic and thyme to the boil. Season with salt and freshly ground black pepper. 3 Layer the potato into a 18cm (7 inch) ovenproof dish and pour over the cream mixture. 4 Place the dish in the preheated oven and cook for 1 hour, until the potato is tender. If the top starts to brown too quickly cover with foil. 5 Notes Serve with meat or fish. 6 NOTES : French classic potato dish of layered potato with cream and garlic.

About


A delicious potato recipe from the French is Dauphinoise where slices of potato are layered with cream and cheese then baked slowly.