Dauphinoise potatoes
Over a year ago
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Ingredients
Accompaniment
SponsoredVouvray Les Coteaux Tufiers Chenin Blanc
Classy white from the north bank of the Loire with honeyed pear and apple fruit flavours. Produced from very old vines from the Cotes de Vouvray. This is a delicious, medium-dry Chenin Blanc. Lush palate leading to a long, rich finish. Terrific value, this wine is perfect when served with spicy Asian dishes.Buy this wine if you like: Off-dry wine with ripe fruit flavours packed with nutty undertones.
Method
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1
Peel the spuds and cut into rounds about 1 inch thick. Cover them with salt and place in a colander for 30 mins. Then wash with cold water and pat dry. Place in a pan and cover with the milk and cream and bring to the boil. Simmer for 10 mins.
Whilst you are doing this peel a clove of garlic and rub it in the inside of a large casserole - allowing it to dry (what you want here is the merest hint of garlic coming through).
Remove spuds with a slotted spoon and grate into the cream and milk mixture some nutmeg. Then take some of the spuds and arrange a layer in the casserole pot then season with salt and pepper and dot with some butter. Keep repeating this layering process. Then pour in the cream/milk mixture up to the top layer but not covering the top layer and place in an oven - 160 - 180C for and hour.
Some people like to grate either Parmesan or mature cheddar on top and allow this to brown but this is not the classical recipe - but is also very nice.
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