Main Course
Dauphinoise Potatoes
Calories
204kcal
Fibre
4g
Protein
8g
Fats
5g
Ingredients
- 1 kg potatoes
- 250 ml milk
- 25 ml cream
- 4-6 cloves garlic
- Plenty of seasoning
- 50 g parmesan cheese
Method
- Peel and thinly slice the potatoes. Butter an oven proof dish or line with parchment
- Gently warm the cream and milk in a saucepan. Grate in the garlic, and stir in the chicken stock cube.
- Add in the sliced potatoes and cook slowly for 10-12 minutes. Grate in 30g parmesan cheese. Season with black pepper.
- Spoon in to a buttered oven proof dish, sprinkle the remaining parmesan on top and bake for 45 minute until the potatoes are tender and bubbling on top.
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