Basic recipe: https://www.bbc.co.uk/food/recipes/dauphinoisepotatoes_90205
Ingredients
2 floury potatoes, sliced thinly with a mandolin (I simply sliced them into thin battons)
1 packet double cream, approx 120ml
4 cloves of garlic, smashed and minced
Milk (approx 50 to 75ml)
Favourite herbs
½ C hard shredded cheese e.g. mozzarella or cheddar or both
Chopped cooked bacon or shredded roast chicken
Salt and pepper to taste
Chives (to serve; optional)
Method
1. Cover a baking dish with parchment. Thinly lay a single lay of potato batons onto the bottom. Sprinkle with some garlic, herbs, and chopped cooked bacon (or shredded roast chicken).
2. Pour on about a third of the double cream. Sprinkle with salt and pepper.
3. Repeat in this order: potatoes, garlic and herbs, chopped bacon, double cream, salt and pepper. Continue until all the ingredients have been used up.
4. If it looks too dry, top up with a splash of milk. You want everything about ¾ submerged so that it doesn't bubble over and overflow.
5. Cover the entire top with shredded cheese.
6. Bake at 200deg C for 40 minutes, checking to ensure that the potatoes are cooked by piercing through and breaking up with a fork. Turn the grill on high and grill until the cheese is golden brown.
7. Serve immediately with a scattering of chives if available.
No comments:
Post a Comment