From A Passion for Potatoes, Paul Gayler, Kyle Cathie, 2009.
Whether this is the true Dauphinois or not I’m not sure but it certainly is a tasty one.
I took 500g of potatoes, peeled them and used the mandolin to slice them thinly. I then layered them in a casserole that had been rubbed with a garlic clove and well greased with butter. At each layer I sprinkled a little salt and freshly ground black pepper.
I now beat an egg in 150ml cream and 200ml milk. This was poured over the potatoes, the top was dotted with butter, and the casserole placed in a 190ºC oven for a little over an hour.
It came out browned beautifully crispy on top and the liquids had been absorbed by the potatoes making them soft and richly creamy. A wonderful dish. I don’t care whether it’s the real Dauphinois or not—I loved it.
Ease of cooking: ✔✔✔✔
Post a Comment