Dauphinoise potatoes

• porcje: 8 servings
• czas aktywny: 20 minutes
• całkowity czas: 1 hour 5 minutes

Składniki

500ml double cream

500ml milk

3 garlic cloves

8 large King Edward or Maris Piper potatoes

100g grated gruyère cheese (optional)

Wskazówki

Heat oven to 190C/170C fan/gas 5.

Tip 500ml double cream, 500ml milk and 3 garlic cloves into a large saucepan and bring to a simmer.

Slice 8 large potatoes very finely, about 3-4mm, add them to the cream and simmer for 3 mins until just cooked.

Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan.

Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish so that they are about 5cm in depth.

Pour over the garlic infused cream (discarding the garlic) – just enough to seep through the layers and leave a little moisture on the surface.

Scatter over 100g grated gruyère cheese, if using, then bake for 30 mins until the potatoes are soft and browned – increase the heat for 5 mins if not brown enough.

Wartości Odżywcze

• Kalorie: 541
• Tłuszcz Całkowity: 39 g
• Tłuszcz Nasycony: 22 g
• Sód: 0.35 mg
• Węglowodany Całkowite: 39 g
• Błonnik Pokarmowy: 3 g
• Cukry Całkowite: 5 g
• Białko: 11 g