Potato Dauphinoise
I would say the best accompaniment with any meat dish. Simple but impressive!
Serves 4
Ingredients:
1lb of potatoes (either Desiree or King Edward)
200 ml of cream
100ml of milk
1 clove of garlic, crushed
40g grated Gruyere cheese
15g butter (for greasing dish)
Salt & pepper
Method:
Firstly peel the potatoes and slice them very thinly. Make sure you have a large bowl of cold water to place the sliced potatoes into. This will help them to not go brown. Once you have done that, give the potatoes a quick swill round to get rid of any excess starch and drain. Have a clean tea cloth at hand, and place the potatoes in the middle and pat them dry.
Now pour the cream, milk, garlic, salt & pepper into a largish saucepan and place on the hob on a low heat. Let the liquid reach a simmering point and place the potatoes carefully into the pan. Cook the potatoes for ten minutes and check with a knife to see whether they have softened. You do not want over cook your potatoes at this stage.
Take the pan of the hob and place the potatoes into a well buttered ovenproof dish. Make sure the potatoes have enough liquid covering them otherwise it will be too dry. Sprinkle the grated Gruyere cheese over the top with another shake of pepper and salt. Place in the middle of the oven at 180c and cook for 25 mins.
