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How do I Make Dauphinoise?
Potato or “gratin” dauphinois is one of my favourite meals. You can either have this dauphinoise as a side or as a full meal, depending on how much you eat. My personal preference is to split it out among ramekins an have them accompany a well-cooked steak. I am going to share with you the simple and quick recipe I use.
500g cream single or double
3 x garlic cloves
500g of milk
Grated cheese (grate to taste)
- Start by pre-heating the oven. Put it on 200 dregrees
- Cut the garlic cloves from the garlic. Take the three cloves and crush them slightly with your hand.
- Peel the potatoes finely and put them on to boil just to soften them. Boil them for just under five minutes.
- While you are boiling them, add the rest of the ingredients aside from the grated cheese into a sauce pan and bring to the boil. Use a spoon or a colander to remove the cloves of garlic, ad the flavour should have cooked into the sauce.
- Drain the potatoes.
- Layer the casserole dish with layers of potato and pour the cream and milk mixture in-between the potatoes.
- Put the cheese you have grated on the top. Any cheese will work, but Gruyere cheese is often used for this.
- Bake this in the oven for around one hour on
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