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Pommes Dauphinoise

Posted By Helen Jackson On January 25, 2010 @ 11:51 pm In Recipes,Vegetable Recipes | No Comments

Lynley Ruck


  • 1 clove garlic
  • 50 g butter
  • 200 g floury potatoes (Ilam Hardy Red Rascal or Agria are all good)
  • (peeled and uniformly sliced 4mm thick)
  • 50 g gruyere cheese grated
  • 2 cups cream
  • 1 cup milk
  • pinch grated nutmeg
  • seasalt and pepper
  • A few sprigs of thyme

Rub the inside of an ovenproof dish with the garlic clove and then smear with the butter. Layer the potatoes, seasoning as you go with salt and pepper and nutmeg, and sprinkling a little cheese throughout – reserving some for the top. Heat the cream and milk and pour over the potatoes, then should just come to the top of the potatoes. Sprinkle over the remaining cheese and thyme and bake at 180 deg C for 50 minutes until tender, then a further 10 minutes at 200 deg C to brown the top.



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