03/01/2021 12:42

How to Prepare Quick Easy Dauphinoise potatoes

by Zachary Schwartz

Easy Dauphinoise potatoes
Easy Dauphinoise potatoes

Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, easy dauphinoise potatoes. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Easy Dauphinoise potatoes is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Easy Dauphinoise potatoes is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can have easy dauphinoise potatoes using 5 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Easy Dauphinoise potatoes:
  1. Make ready 1 kg king edward potatoes
  2. Get 600 ml double cream
  3. Prepare 400 ml milk
  4. Get 3 garlic cloves
  5. Take 100 g grated gruyère cheese
Instructions to make Easy Dauphinoise potatoes:
  1. Heat oven to 190C/170C fan/gas 5.
  2. Peel, wash and slice potatoes as thinly as you can
  3. Pour 600ml double cream, 400ml milk and 3 garlic cloves into a large saucepan and bring to a simmer.
  4. Dunk the sliced potatoes into the cream and milk. Bring back to simmer and cook for 3 mins.
  5. Meanwhile grease an oven proof dish.
  6. Use a slotted spoon to transfer the sliced potatoes from the saucepan into the dish. Try and keep it an even layer of potatoes.
  7. Pour the remaining cream over the top
  8. Top with the grated cheese and pop in the oven for 45 mins.
  9. Serve and enjoy 😊

So that is going to wrap this up for this exceptional food easy dauphinoise potatoes recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!


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