Sunday, February 04, 2007

Pommes Dauphinoise (sort of)

I think creamy potatoes go really nicely with roast pork and crackling. This isn’t a real Pommes Dauphinoise which is very finely sliced and has Gruyere cheese in it but it is fairly similar. I think it works better if you boil the potatoes first and cut them a bit thicker.

Serves 8
2 kg white potatoes
4 garlic cloves
75g – 100g Parmesan
12 leaves fresh sage, finely chopped
300ml milk
300ml double cream

Peel the potatoes and cut into 1 cm slices. Put into a large pan of cold water and bring to the boil. Simmer gently for about 5 minutes until just tender.

Meanwhile, peel the garlic cloves and finely grate. Next, grate the Parmesan on the same spot, it will pick up all of the garlic that has stuck to the underside of grater. Mix together the garlic, Parmesan and sage.

Mix together the milk, cream and some salt and pepper.

Drain the potatoes and layer into a large baking dish with the Parmesan mixture and the cream. Bake at 180C for an hour until bubbly and golden - cover with foil if top starts to get too dark..

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