Potato and onion Dauphinoise.

Serves 4.

10g 1/4 oz butter/margarine, plus extra for greasing.

675g 1lb 8oz baking potatoes.

3 onions thinly sliced.

salt and black pepper.

1 tsp freshly grated nutmeg.

450ml 3/4 pint single cream.

1. Pre heat oven 180C, 350F Gas mark 4. Grease a shallow ovenproof dish. Thinly slice potatoes using the slicing blade on food processor or with sharp knife.

2. Arrange the potatoes and onions in alternate layers in the dish, lightly seasoning each layer with salt pepper and nutmeg. Finish with a potato layer, then pour the cream and dot with butter/margarine. Place on lower shelf of the oven and bake for 1 hour until golden brown.

The cream slowly seeps into the layers of thinly sliced potato and onion in this wonderfully rich French gratin. Treat your friends to it on a special occasion.


3 thoughts on “Potato and onion Dauphinoise.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s