A side dish that can be served with, well anything really, I dished this up with the Festive Beef and Dumplings on Christmas Eve. It was a major success all round, even the little Miss wolfed it down and I think Mr M actually liked it more than the stew itself. It was of course a big hit with me, I love anything fattening and creamy.
It barely takes an effort but is so effective, and is a good way of doing something slightly more interesting with potatoes! Suggested potatoes are King Edward or Desiree but I generally buy just plain white potatoes or Maris Piper and anything goes really. This recipe serves 4 as a side dish.
Dauphinoise Potatoes
Ingredients
500g potatoes, thinly sliced
200ml double cream
100ml milk
1 clove garlic, crushed
50g Gruyere cheese, grated
Method
Preheat the oven to 180C, gas mark 4
Place the sliced potatoes in a bowl of cold water to prevent them from browning. Rinse then pat dry with kitchen paper.
Place the cream, milk and garlic in a large saucepan and bring to a gentle simmer. Add the potatoes, cover and simmer for 10 minutes until just tender. Season well.
Transfer to a buttered ovenproof dish and sprinkle over the cheese. Bake for 25 minutes until golden.
It barely takes an effort but is so effective, and is a good way of doing something slightly more interesting with potatoes! Suggested potatoes are King Edward or Desiree but I generally buy just plain white potatoes or Maris Piper and anything goes really. This recipe serves 4 as a side dish.
Dauphinoise Potatoes
Ingredients
500g potatoes, thinly sliced
200ml double cream
100ml milk
1 clove garlic, crushed
50g Gruyere cheese, grated
Method
Preheat the oven to 180C, gas mark 4
Place the sliced potatoes in a bowl of cold water to prevent them from browning. Rinse then pat dry with kitchen paper.
Place the cream, milk and garlic in a large saucepan and bring to a gentle simmer. Add the potatoes, cover and simmer for 10 minutes until just tender. Season well.
Transfer to a buttered ovenproof dish and sprinkle over the cheese. Bake for 25 minutes until golden.
As an aside, Gruyere cheese is not always easy to find. I have struggled in smaller supermarkets but large branches should have it. If you can't find it you could try substituting with Emmental, Jarlsberg or another Swiss cheese.
love & kisses
Mrs M x
Sounds like a good alternative to boring potato sides. Think I'll try this, thanks
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