Potato dauphinoise

Yield: 6 servings

Measure Ingredient
200 millilitres Double cream; (7fl oz)
100 millilitres Milk; (3 1/2fl oz)
1 \N Glove garlic; crushed
1 \N Sprig thyme
\N \N Salt and freshly ground black pepper
500 grams Potatoes; peeled and sliced
\N \N ; (approximately 4mm
\N \N ; thick) (1lb 2oz)

Preheat the oven to 190 C, 375 F, Gas Mark 5.

In a saucepan bring the cream, milk, garlic and thyme to the boil. Season with salt and freshly ground black pepper.

Layer the potato into a 18cm (7 inch) ovenproof dish and pour over the cream mixture.

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.

Notes Serve with meat or fish.

Converted by MC_Buster.

NOTES : French classic potato dish of layered potato with cream and garlic.

Converted by MM_Buster v2.0l.

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