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New Potato Dauphinois   Veg   HT   ACC  French   105mins

Sometimes spelled Dauphinoise, this dish is an good choice to serve with a roast as it can be cooked in the oven at the same time.

Serves 4    Hot  Vegetarian  Vegetable   Accompaniment   Spring Recipe  Gluten Wheat free  Eggless  France  Europe

 

Ingredients

450g/1lb New Potatoes  - Choose larger specimens

75g/3oz Butter

120ml/4 fl.oz. Double Cream

120ml/4 fl.oz. Milk

50g/2oz Gruyere Cheese, grated mixed with

2 tbsp freshly grated Parmesan Cheese

Salt and Black Pepper

 

Instructions

 

1. Preheat the oven to 170C, 325F, Gas Mark 3 and generously butter a shallow flameproof casserole or deep gratin dish with some of the butter.

 

2. Peel and slice the potatoes very thinly - using a mandoline achieves the best results. Soak the slices in cold water for a few minutes then drain and dry thoroughly. 

 

3.  In a measuring jug, mix together the milk with the cream.

 

4. Place a layer of sliced potatoes in overlapping rows on the bottom of the dish,  pour over a about a quarter of the cream mixture, sprinkle with 2 tbsp of the mixed grated cheese, dot with butter and season to taste with salt and black pepper. Continue this process until the dish is full, finishing with layer of grated cheese.

 

5. Dot with butter and cook in the oven for about 1-½ hours, or until the potatoes are cooked through. If the top becomes too brown, cover with tin foil until the last 15 minutes of the cooking time then uncover so the top can crisp up a little.

 

More Vegetable Accompaniment  Recipes  |   What's in Season  |  Growing Vegetables

 

 

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