Potatoes

Dauphinoise - deliciously decadent and perfect for Christmas! (that wasn't meant to be alliterative it just came out that way!).

I was just about to post the same thing but had to go google to find the spelling ?

This is the recipie I use if thats any help although I substitute the swiss cheese as its not strong enough for me.

Potatoes Dauphinois

2 cups whole milk

1/2 cup margarine

salt and white pepper to taste

3 pounds baking potatoes

6 cloves garlic, peeled and coarsely chopped

1 cup heavy cream

freshly grated Swiss cheese

Combine milk, margarine, salt and pepper in a large saucepan. Bring to a boil. Peel, wash and dry potatoes. Slice

and drop the potatoes into the milk mixture. When the potatoes have been added, add the garlic and cream.

Bring to a second boil, and simmer for 15 minutes. Pour into a large casserole dish, and sprinkle with the grated

Swiss cheese. Bake at 350F for 15-20 minutes. Serves 4-6.

Step away from the margarine. it needs butter.

plus, its much simpler to just slice the potatoes (about a pound coin thickness) and layer up a dish with them, the garlic and the seasoning (season each layer) pour over the milk and cream (double cream) mixture and then bake for about 2 hours around 170. if the top gets too brown, put foil over it.

i dont bother with the cheese either, its rich enough.

the other thing is that you need waxy potatoes for this, not floury ones. so, yes to desiree, no to maris piper, and no to king edwards.

Thanks all, will give it a bash

Agree with NickJ - butter, not margarine and traditional dauphinoise really shouldn't have or need cheese. A gentle sprinkling of freshly ground nutmeg is a very good addition though.

Thanks Nick, Your probably right. Its a bit of a faff to do it my way but Im not a very confident cook and tend to follow a recipe word for word. I'll try it with Butter the next time too x