Easy Dauphinoise Potatoes Recipe
This dauphinoise potato recipe is layers of potatoes, with cream, minced garlic and cheese. It is cooked for almost 2 hours over low heat and would be excellent served as a side dish with most meals.
4-5 medium sized potatoes, peeled and thinly sliced
1 1/2 cups gruyere cheese, grated
salt & fresh ground black pepper
3/4 pint wholemilk or cream
2-4 garlic cloves, peeled and crushed
2 sprigs fresh dill, finely chopped
1/8 cup margarine or butter
1/2 cup grated cheese, for topping
Preheat the oven to 300°F
Grease an oven proof baking dish.
Peel and wash the potatoes and cut them into 1/4 inch slices.
Layer the sliced potatoes into the baking dish. Have them slightly overlapping.
Lightly season with salt and pepper between the layers.
On top of each potato layer, sprinke a layer of grated cheese.
Using a saucepan, heat the milk with the crushed garlic and dill and bring to a gently boil.
Pour the hot cream over the potatoes and sprinkle a layer of cheese on top.
Cover the dish with aluminum foil.
Place into the preheated oven and bake for
1 3/4 hours or until the potatoes are soft.
If the top has not browned, remove the aluminum foil and bake a little longer until the top is golden brown.