Potato dauphinoise
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 200 | millilitres | Double cream; (7fl oz) |
| 100 | millilitres | Milk; (3 1/2fl oz) |
| 1 | Glove garlic; crushed | |
| 1 | Sprig thyme | |
| Salt and freshly ground black pepper | ||
| 500 | grams | Potatoes; peeled and sliced |
| ; (approximately 4mm | ||
| ; thick) (1lb 2oz) | ||
Directions
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.