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Dauphinoise Potatoes
I was suspicious of these at the beginning, as I thought they would be too heavy. However, they turned out less muak than I thought, with a great peppery aftertaste. And who doesn't like a dish with a fancy French word in it?
"It has a great peppery aftertaste."
Ingredients
165ml milk
165 double cream (I used single cream but it still tasted great)
handful of large garlic cloves, halved
700g floury potatoes (I used Russet)
salt and pepper
30g butter
165 double cream (I used single cream but it still tasted great)
handful of large garlic cloves, halved
700g floury potatoes (I used Russet)
salt and pepper
30g butter
Serves...
4
Potatoes baked in that creamy goodness. Warm and rich, this is simply irresistible.
You can use more or less cream and milk, depending on your taste, as long as you keep the total volume the same.
Method
Pour the milk and cream into a pan with the garlic. Slowly bring to the boil, then take off the heat and let it infuse while you prepare the potatoes.
Preheat the oven to 150°C. Peel the potatoes and slice them very thinly using a mandolin. Strain the garlic from the creamy milk.
Arrange a layer of potatoes in a gratin dish or ovenproof sauté pan. Season well with salt and pepper and pour some creamy milk over.
Repeat the process until you run out of potatoes and pour any remaining milk on top.
Dot with butter and cook in the oven for about 1½ hours until the potatoes start to brown and are tender when poked through with the tip of a sharp knife.
The book says to serve it piping hot, but I would recommend that you wait a little while or you'll scald the roof of your mouth.
Preheat the oven to 150°C. Peel the potatoes and slice them very thinly using a mandolin. Strain the garlic from the creamy milk.
Arrange a layer of potatoes in a gratin dish or ovenproof sauté pan. Season well with salt and pepper and pour some creamy milk over.
Repeat the process until you run out of potatoes and pour any remaining milk on top.
Dot with butter and cook in the oven for about 1½ hours until the potatoes start to brown and are tender when poked through with the tip of a sharp knife.
The book says to serve it piping hot, but I would recommend that you wait a little while or you'll scald the roof of your mouth.
Foodster's Verdict
Dauphinoise Potatoes
Difficulty
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Latest Comments
Sorry, it should be 11 am to 1 am, changed already.
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From the entry 'Strawberry Fields'.
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are you sure that their operation hour from 11am to 1pm?
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From the entry 'Strawberry Fields'.
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mm55, they've been around for more than 30 years, so I think they perfected the sambal recipe already....
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From the entry 'Nasi Ayam Pak Mal'.
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From the entry 'Nasi Ayam Pak Mal'.
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Thanks for the suggestion, Angie. We actually know someone who makes really good sugee cake. Will definitely consider it for the future.
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From the entry 'Pandan Butter Cake'.
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Its the kuih keria pict rite Vini? Check out our Street Food at Home show coming soon beb. Riz and Aly making it from scratch.
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From the entry 'Foodsters' Favourite 50 (2011 edition)'.
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This list is superb i can die just salivating on the pictures! Argh!!!
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From the entry 'Foodsters' Favourite 50 (2011 edition)'.
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