Tuesday, June 10, 2014

Potatoes Dauphinoise

Serves 6 - 8

8 Yukon Gold or Rooster Potatoes, peeled and cut into 1/4" slices (about 3 lbs.) (Don't wash/rinse the slices).
500ml Double Cream
5 garlic cloves, slightly crushed
1 sprig of Thyme
1 sprig of Rosemary
Salt and Peppe
Freshly ground Nutmeg (go easy)

Preheat oven to 350 degrees.

1] Place the Potatoes in a large pot and add the Cream, 4 of the Garlic cloves, and the herbs. Season with Salt, Pepper, and Nutmeg.

2] Bring to a boil, then quickly reduce to a simmer. Simmer for 10 minutes, remove from the heat and discard the Garlic and Herbs.

3] Use the remaining Garlic clove to rub around the inside of a large oven proof gratin dish. Butter the inside of the gratin dish so that it is evenly coated.

4] Put the Potatoes and Cream into the gratin dish. Cook for 40 minutes until the mixture is brown and bubbling. Remove from the oven and allow to rest for 10 to 15 minutes before serving.