Ingredients
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4
-
1
-
2 - 3
-
-
-
-
1
-
1
-
1
-
-
-
-
-
-
Directions
Potatoes Dauphinoise, This is my favourite potato recipe of all time. It makes the perfect accompaniment to a roast or any other meat dish. Traditional recipes for this take 1 1/2 – 2 hours to cook, so I start mine off in the microwave. Some recipes are very rich, calling for all cream plus butter and cheese on the top. I’ve found this version – even when made with low fat ingredients – tastes wonderfully creamy but not too rich with no compromise on flavour. One of the best things about Potatoes Dauphinoise is that if there’s any left over it keeps well in the fridge for several days and it reheats beautifully in the microwave unlike roast potatoes which can taste a bit floury when reheated. I’ve also frozen it, defrosted it in the fridge during the day, then reheated it in the oven for dinner. Try it – I know you’ll love it!, I truly enjoyed it. I did not like the way the liquid bubbled over in the microwave so I think I will use a deeper dish next time. Other than that, it was very yummy, great texture, and reheats amazingly.
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Steps
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1
Done
|
Variation: This Recipe Also Works Well With Orange Sweet Potato Kumera. |
|
2
Done
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If Using Sweet Potato, Try Substituting the Nutmeg With a Generous Sprinkling of Caraway Seeds Over Each Layer. |
|
3
Done
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Yum! |
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4
Done
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Grease a 6 Cup Capacity Ovenproof Dish Generously With the Butter or Margarine Then Smear the Garlic Around the Bottom and Sides of the Dish. |
|
5
Done
|
use a Round Glass Pyrex Dish. Peel Potatoes and Slice Thinly Into Rounds. |
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6
Done
|
use the Slicing Blade of My Food Processor. |
|
7
Done
|
Line the Bottom of the Dish With a Single Layer of Overlapping Potato Slices. |
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8
Done
|
Sprinkle Generously With Salt, Pepper and Nutmeg. |
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9
Done
|
Repeat This Layering and Sprinkling Process Until You Have Used All of the Potato Slices. |
|
10
Done
|
in a Large Jug, Combine Cream and Milk and Stir Well. |
