GRUYERE POTATOES RECIPES

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DAUPHINOISE POTATOES RECIPE - BBC GOOD FOOD



Dauphinoise potatoes recipe - BBC Good Food image

Thin slices of potato slow cooked in the oven with cream and garlic – the most decadent of side dishes

Provided by Paul Merrett

Categories     Side dish

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 8

Number Of Ingredients 5

500ml double cream
500ml milk
3 garlic cloves
8 large King Edward or Maris Piper potatoes
100g grated gruyère cheese (optional)

Steps:

  • Heat oven to 190C/170C fan/gas 5.
  • Tip 500ml double cream, 500ml milk and 3 garlic cloves into a large saucepan and bring to a simmer.
  • Slice 8 large potatoes very finely, about 3-4mm, add them to the cream and simmer for 3 mins until just cooked.
  • Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan.
  • Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish so that they are about 5cm in depth.
  • Pour over the garlic infused cream (discarding the garlic) – just enough to seep through the layers and leave a little moisture on the surface.
  • Scatter over 100g grated gruyère cheese, if using, then bake for 30 mins until the potatoes are soft and browned – increase the heat for 5 mins if not brown enough.

Nutrition Facts : Calories 541 calories, FatContent 39 grams fat, SaturatedFatContent 22 grams saturated fat, CarbohydrateContent 39 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 3 grams fiber, ProteinContent 11 grams protein, SodiumContent 0.35 milligram of sodium

DAUPHINOISE POTATOES RECIPE - BBC GOOD FOOD



Dauphinoise potatoes recipe - BBC Good Food image

Thin slices of potato slow cooked in the oven with cream and garlic – the most decadent of side dishes

Provided by Paul Merrett

Categories     Side dish

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 8

Number Of Ingredients 5

500ml double cream
500ml milk
3 garlic cloves
8 large King Edward or Maris Piper potatoes
100g grated gruyère cheese (optional)

Steps:

  • Heat oven to 190C/170C fan/gas 5.
  • Tip 500ml double cream, 500ml milk and 3 garlic cloves into a large saucepan and bring to a simmer.
  • Slice 8 large potatoes very finely, about 3-4mm, add them to the cream and simmer for 3 mins until just cooked.
  • Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan.
  • Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish so that they are about 5cm in depth.
  • Pour over the garlic infused cream (discarding the garlic) – just enough to seep through the layers and leave a little moisture on the surface.
  • Scatter over 100g grated gruyère cheese, if using, then bake for 30 mins until the potatoes are soft and browned – increase the heat for 5 mins if not brown enough.

Nutrition Facts : Calories 541 calories, FatContent 39 grams fat, SaturatedFatContent 22 grams saturated fat, CarbohydrateContent 39 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 3 grams fiber, ProteinContent 11 grams protein, SodiumContent 0.35 milligram of sodium

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