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Monday, 16 July 2012

Dauphinoise Potatoes


Image taken from http://www.reallynicerecipes.com

1k potatoes
150ml semi skimmed milk
142ml double cream
1 garlic clove, peeled and halved
pinch nutmeg
25g parmesan
40g cheddar
butter for greasing

Heat oven to 160 degrees c.

Line a casserole dish with grease proof paper and butter.

Peel and slice the potatoes about 3mm thick and set aside.

Pour the milk and cream into a pan with the garlic and heat until boiling point.  Cool slightly and remove garlic.

Layer half the potatoes into the dish and pour over half the cream mix.  Add the remaining potato and cream mix and then sprinkle with the cheese & nutmeg before baking for 1hr 30 or until cooked through.

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