Sunday, 28 August 2011

Recipe - Potato Dauphinoise

Whilst the rest of this blog is, admittedly, a bit "do-gooder", the recipes section is here for a very different reason - BFTF appears to be utterly incapable of keeping track of the recipes that it has tried, especially the ones that seemed to work. So putting them here will hopefully ensure that BFTF can find them when required.

I suppose you could call it a "Binary Bistro". . .

Potato Dauphinoise

BFTF is a fan of potatoes - not least because they are so spectacularly easy to cook that even BFTF can do it without making a mistake.

Having said that, BFTF was wondering about new ways to cook potatoes recently and became aware of this French recipe (don't ask how because BFTF has no idea, although it may have been featured on a Jamie Oliver programme). It's widely available on the Internet and seems to come in two flavours (as it were)
a) Pre-boil the potatoes (about 40mins cooking time)
b) Make everything in one shot (about 90mins cooking time)
It may come as no surprise that it is version (a) that is described here. . .


1-5-2.5kg potatoes (cut into 2-3mm slices)
500g double cream
500g full fat milk
250g grated cheese (mature cheddar is good)
1 chopped onion
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic paste

Bung everything (except the cheese) in a large pan and bring to a gentle simmer.

Stir gently and frequently until potatoes almost cooked, about 15mins

Transfer to greased oven dish and add cheese (either in alternate layers with the potatoes or all on top)

Place in a pre-heated oven at 200C and cook for a further 15-25mins

Serve

This dish goes really well with Easy Mackerel Curry


There are two types of people in this world,
the sensible ones who like their Potato Dauphinoise with a crispy cheese skin. .  . .

. .  . and the weirdos who don't !




This dish is rated as "VERY HARD" on the BFTF Washing Up Index, so don't say you weren't warned. . . .

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