Monday, January 5, 2009
Highly recommended #2
French for Potato bake only better.
The book is a Christmas present and since I have an abundance of Pommes (pink eyes to the rescue again) I decided to give Pommes Dauphine a try and it turned out the best potato bake I've had, seconded and thirded by wife and daughter.
Btw not a bad cookbook either.
1 clove garlic peeled and crushed with the flat of a knife
1kg potatoes, peeled (I left my skin on) and thinly sliced
140ml single cream
Salt and Pepper
180g grated Comte or Gruyere cheese
90g butter cut into very small dice (not easy)
1/ Preheat the oven to 200c. Rub the bottom and sides of a heavy baking dish with the crushed clove of garlic. Grease the bottom and sides liberally with butter. Use a dish that can also be employed as a serving dish.
2/ Spread half of the potato slices in the bottom of the dish, sprinkle with half the cheese, salt and pepper and dot with half the butter dice. Top with the remaining slices of potato, neatly arranged. Sprinkle with the remaining cheese, salt, pepper and butter.
3/Pour the cream into the side of the dish around the potatoes.
4/ Cook in the top part of the oven for 30-40 minutes (mine took 60 min), or until the potatoes are tender and the top is nicely browned.