Friday - - Good Food -

Prep time 30 mins Cook­ing time 2 mins Serves 4-6 1kg bak­ing pota­toes, peeled and placed in a bowl of cold wa­ter to pre­vent them from dis­colour­ing 3-4 cloves garlic, grated 500ml dou­ble cream 300ml milk 300g cubed veal ba­con 1 Pre­heat the oven to 160°C. Cut the pota­toes into thin slices, about 3mm thick, and place them in a large bowl. 2 Sprin­kle garlic over the potato slices and toss to en­sure that the garlic coats the pota­toes evenly. Sea­son with salt and freshly ground black pep­per. 3 Pour the cream and milk over the pota­toes and mix well again. 4 Re­move the pota­toes from the liq­uid mix, re­serv­ing the liq­uid, and place into a gratin dish or oven­proof fry­ing pan. They should come to just be­low the top of the dish. 5 Pour the re­served liq­uid over and then press the pota­toes down with the back of a spoon so it forms a solid layer. Sprin­kle with veal ba­con. 6 Bake for 1-1 1/2 hours, or un­til the pota­toes are com­pletely ten­der. Serve the dauphi­noise as a side dish to roasted meat or poul­try.

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