Dauphinoise Potatoes
Description
The dish is prepared without unnecessary complications. An original potato recipe that came to us from the French province of Dauphiné. This delicate-tasting potato makes an excellent side dish for meat or vegetables. Immerse yourself in the world of French cuisine. The finished dish can be served at the table.
Instructions
- 1
Step 1
1. Cut the potatoes into four pieces and simmer in salted water for 12 minutes. The potatoes should remain firm. Finely chop the garlic. Preheat the oven to 200 degrees. Once the potatoes are cooked, drain them well. Pour the cream into a frying pan, add the finely chopped garlic, and season well with salt and pepper. Place the pan over medium heat. Slice the potatoes into very thin rounds. Remove the cream from the heat as soon as it begins to boil.
- 2
Step 2
2. Grease a baking sheet with vegetable oil. Place half of the potatoes on the bottom of the baking sheet. Add half of the cream. Place the remaining potatoes as a second layer, then pour in the remaining cream. Press down slightly.
- 3
Step 3
3. Place the baking sheet in a preheated oven at 200 degrees Celsius for 20 minutes. After 10 minutes of baking, turn the dish to ensure the potatoes cook evenly. If the cream hasn't been absorbed and remains on top of the potatoes, and they haven't browned, sprinkle the dish with a thin layer of grated cheese and turn on the broiler. Wait until the cheese turns golden brown.