Poatoes Dauphinoise
Published in Accompaniments
May be made ahead – cool after pouring into the baking dish, then cook as above. This doesn’t freeze very successfully.
Ingredients:
- 40 g butter
- 1 medium-large onion, finely sliced
- 1 kg floury potatoes
- 2 cloves garlic, crushed
- 300 ml milk
- 300 ml light cream
- 400 gr crème fraiche
- salt
- black pepper, freshly ground
Preparation:
- Cook the onion in the butter for 20 minutes until soft and not browned, using a saucepan big enough to hold all the ingredients.
- Add the garlic and cook for a further minute or so.
- Peel and slice the potatoes thinly, and add them with all the other ingredients to the saucepan. (Do not soak the potatoes in water, as the starch helps to make the finished dish even creamier.)
- Stir the potatoes to coat them with the creamy mixture, and cook gently until the potatoes are just tender.
- Pour the potatoes into a large, shallow buttered baking dish, arranging the top layer as attractively as possible.
- Bake at 180° C for about 45 minutes, until the potatoes are meltingly soft and the top is browned.
Serves 8.
