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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Dauphinoise Potatoes Recipe

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This recipe for Dauphinoise Potatoes is from Kelly's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 garlic cloves, crushed
5 lb 1 oz potatoes, peeled and cut into ½ inch slices
6 cups double cream
sea salt and pepper
Directions:
Directions:
Line an ovenproof dish with baking parchment to turn it out at the end, but if you are serving from the dish you don't need to do this. Start by layering the sliced potato evenly in the dish, seasoning each layer with salt, pepper and crushed garlic. Do this at least six times to give a nice height to the potato dish.
Pour the double cream over the potatoes, pushing the potatoes down with the flat of your hand until you can see the cream seeping through your fingers. Cover with foil and bake in the oven for at least 1 hour at 300º, removing the foil for the final 15 minutes of cooking time to allow the top to brown, then remove from the oven, set aside and keep warm.

 

 

 

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