Cooking the potatoes in a saucepan before placing them in the oven means that this whole dish takes well under an hour: a considerably improvement over the usual dauphinoise which takes about an hour and a half in the oven.
Serves 4 as a side dish.
Ingredients:
- 1kg of potatoes, sliced into 1/4 cm slices
- 700ml milk
- 1 onion, peeled, cut in half and thinly sliced
- 1 pot of chicken stock gel (or a stock cube)
- 50ml double cream or 35g butter
- salt and pepper to taste
Method:
- Preheat the oven to 200 degrees Celsius (180 degrees for a fan oven)
- Put all the ingredients into a large saucepan and stir while brining to a simmer.
- Simmer for 12 to 15 minutes (if the potatoes start to get soft then move on to putting them in the oven straight away).
- Pour into a wide, high sided dish and place in the oven.
- Bake for 30 minutes.
Serves 4 as a side dish.
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