Dinka’s Potato Bake
Published in Accompaniments
There are potato bakes that are classic French dishes, for example Potatoes Boulangere and Potatoes Dauphinoise . The following one is my version of a combination of the two. It gives the creaminess of the second bake, without the excessive use of cream. It has always been enjoyed when I have served it.
Ingredients:
- 60 g butter
- 1 large onion, thinly sliced
- 1-2 cloves garlic, crushed
- 1 kg floury potatoes
- salt
- black pepper, freshly ground
- butter for greasing the dish
- 400 ml well-seasoned chicken stock
- 150 ml light cream
Preparation:
- Melt 45 g of the butter in a large frying pan, add the onion, and cook very gently for about 20 minutes, until the onion is soft but not browned.
- Add the garlic and cook for a minute or so longer. Set aside.
- Grease a fairly large oven-proof dish generously. Peel the potatoes, and slice very thinly.
- Layer the potato slices in the dish with the onion mixture, adding a little salt and pepper to each layer.
- Once the potatoes are layered in the dish, heat the stock with the cream, pour over, pressing the potatoes down firmly, so that they are completely submerged in the stock.
- Dot the top of the dish with the remaining butter, and bake at 170° C for about 1½ hours, or until the potatoes are tender and browned on top.
- This may also be made ahead and reheated, but is at its best cooked and served right away. I have never frozen it, so don’t know whether it would work.
Serves 6 – 8.
