Every now and then you see a fellow blogger’s creation that takes your fancy. Rather than leave a comment ‘I want to make that’ and then immediately forget about it, you just go ahead and make it. Now such a thing happened when I found this recipe for Dauphinoise potatoes by the Greedy Frog. I found it via another blog
but I can’t remember which one, yes I can it’s at 5 Kinds of Rice
Anyway the key thing with the recipe is that, contrary to popular belief, there is no room for cheese. Unfortunately I couldn’t deal with that revelation so I shoved a load of cheese in mine.
Now what I liked about this particular recipe was the way it served up – a lovely fondanty stack of layered potatoes.
- One non-stick loaf tin or a dish, well buttered
- 2 cloves of garlic
- about 2 oz of butter cut into little chunks
- 3 or 4 large potatoes (depending on the size of your dish)
- 2 eggs
- 1 pint of milk
- half a small tub of creme fraiche (optional)
- Cheese (again optional)
- Ground nutmeg and dried herbs
First off butter the loaf tin:
Peel the potatoes and slice thinly (2 to 3mm thick). Whisk the eggs into the milk:
What’s with that bloody wine glass? Its in every post I do…
Put four or five lumps of butter in the bottom of the tin and place a layer of potatoes on top:
Add some of the milk and egg mix to the tin and then, if using, add some lumps of cheese:
Repeat this process until you run out of stuff or reach the top of the tin. Dot the remaining butter on the top and sprinkle with herbs and nutmeg:
Bake in the oven for an hour or so at about 180 C or until the potatoes let a knife pass through them easily:
We served ours up with some salmon fillet with chilli sauce – definitely a winner!
Look at those lovely layers of stacked creamy potatoes…