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Dauphinois Potatoes Veg HT ACC French 105minsSometimes spelled Dauphinoise, here is a traditional French recipe for this all time favourite. This rich dish is excellent served with roast or grilled meats, poultry and fish.Serves 4 Hot Vegetable Accompaniment Vegetarian Gluten Wheat free Eggless France Europe Ingredients 450g/1lb Potatoes 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 1-1/4 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.
Serve the Gratin Dauphinois very hot.
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