Dauphinoise Potatoes

Recipe by Sackville
READY IN: 1hr
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Preheat the oven to 350 degrees F or 180 degrees Celsius.
  • Peel the potatoes and slice them thinly.
  • A mandoline or food processor is ideal for this job, but the cucumber slicer on the side of a cheese grater will work as well.
  • You can also use a knife but it will take longer to make sure the slices are all the same thickness.
  • Spread out the sliced, but unrinsed, potatoes and sprinkle with about 1/2 tsp of salt.
  • Rub the slices together and leave for five minutes.
  • This helps to soften and season the potatoes.
  • Drain off any excess liquid from the potatoes and tip them into a pan with the creme fraiche.
  • Salt and pepper lightly, then bring to a boil, reduce the heat immediately and let simmer for about 30 seconds.
  • Meanwhile, rub an oven-proof casserole dish with the peeled garlic.
  • Tip everything into the prepared dish.
  • Spread the mixture evenly and cook for around 45 minutes until the top is browned and the potatoes are cooked.