Potato dauphinoise
Сообщение для российских читателей
Здравствуйте российские читатели. Ваша страна платит высокую цену за вторжение Путина в Украину. Путин лжет вам; не верьте кремлевской пропаганде. В России нет свободных СМИ, а интернет подвергается цензуре, потому что Путин не хочет, чтобы вы знали правду. За постыдное поведение Путина заплатят не только украинцы, но и добрые люди России. Пожалуйста, не допустите этого!
Hello Russian readers. Your country is paying a high price for Putin's invasion of Ukraine. Putin is lying to you; do not believe the Kremlin propaganda. There is no free media in Russia and the internet is censored because Putin doesn't want you to know the truth. It is not only the Ukrainians that will pay the price of Putin's shameful behaviour, so will the good people of Russia. Please do not let this happen!
Potato dauphinoise is ridiculously easy to make, gloriously indulgent and absolutely delicious. It goes well with anything from a lamb roast to a good steak, but my favourite is potato dauphinoise with confit of duck!
Information
- Makes: Four helpings
- Time: 1 hour 45 minutes
Ingredients
- 450g King Edward potatoes
- 300ml double cream
- 1 clove of garlic
- Knob of butter
- Salt and black pepper
Method
- Pre-heat the oven to 170c/340f.
- Wash and finely slice the potatoes. Use a food processor if you have one, or aim for slices no more than 2mm thick if you're doing it by hand.
- Peel the garlic clove and chop it in half. Rub the garlic generously over the inside of a shallow baking dish, then do the same with the knob of butter.
- Layer the potato slices in the baking dish, seasoning lightly as you go. Try not to layer the potatoes more than 2/3cm deep, or you may need to increase the cooking time.
- Pour the cream over the potatoes making sure its evenly distributed in the baking dish, then put the dish in the oven for 1 hour and 15 minutes. At the end of this time the potatoes should not offer much resistance if you prod them with a fork.
- Turn the oven up to 200c/392f and cook for another 15 minutes. Remove from the oven and let it stand for a few minutes before serving.
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