WE were invited to dinner at the sister-in-law's on Saturday evening - and very nice it was too. Accompanying her main course of pheasant and veggies was a big dish of dauphinoise potatoes. Delicious.
I always use Delia Smith's recipe; it seems to be foolproof. The better half likes his pretty garlicky so I always add an extra clove.
Pre-heat the oven to gas mark 2, 300°F (150°C)
1 lb (450 g) good-quality potatoes (King Edward or Desirée)
1 small clove garlic, crushed
5 fl oz (150 ml) double cream
5 fl oz (150 ml) milk
freshly grated nutmeg
1 oz (25 g) butter
salt and freshly milled black pepper
First, peel the potatoes and slice them very, very thinly (a wooden mandolin is excellent for this operation, if you have one), then plunge the potato slices into a bowl of cold water and swill them round and round to get rid of some of the starch.
Now dry them very thoroughly in a clean tea cloth. Then in the gratin dish arrange a layer of potato slices, a sprinkling of crushed garlic, pepper and salt and then another layer of potatoes and seasoning. Now mix the cream and milk together, pour it over the potatoes, sprinkle with a little freshly grated nutmeg, then add the butter in flecks over the surface and bake on the highest shelf in the oven for 1½ hours.
This recipe is taken from Delia Smith's Complete Illustrated Cookery Course.
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