Dauphinoise potato recipe
Dauphinoise potato is a great accompaniment for winter roast meats. It is a French classic with a rich cream sauce and finely layered potato.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at theneffkitchen.com.au.
Cooking tools:
- Mandoline
- Food processor
- Saucepan
- Induction hob
- Loaf pan
- Parchment paper
- Terrine
- Chef's knife
- Peeler
- Fine-mesh sieve
- Gloved hands
- Oven
- Wire shelf
- Sheet of baking paper
- Dish
- Tray
- Food cans
- Refrigerator
- Cutting board
- Universal tray
- Measuring cup
- Grater
- Kitchen scale
Ingredients
- 2 cloves garlic, smashed
- 8 x 10 cm sprig thyme
- 2 x 10 cm sprig rosemary
- 500 ml thickened cream
- 1 kg potatoes (baking variety)
- 125 g parmesan, grated
- Salt
- pepper
- 50 g grated cheddar or mozzarella cheese (optional)
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