Pommes Dauphinoises.....Creamed Baked Potatoe Second Edition.

Lovely color.

This is a second way to make this dish which I shared with you on July 8th 2011. In my opinion it is much better.
You will need:
Serves 4-6
-  1.2 kg of  potatoes, sliced medium ¼ inch thick.
-  500 gr milk
-  200 gr fresh cream 35% 
-  ½ tsp. freshly ground nutmeg.
-  4 cloves of garlic roughly chopped.
-  1 Tbsp. butter.
-  Salt and pepper to taste.

-  Preheat your oven to 180 degrees C.
-  Peel, wash from dirt, the potatoes.
-  Slice potatoes ¼ inch without any further washing (they must keep their starch).
-  In a saucepan add the garlic and the butter and stir fry till the beautiful aroma of garlic is obtained.
-  Add milk, cream and nutmeg.
-  Bring to a boil and add  potato slices.
-  Simmer for ½ hour. The potatoes will spill their starch to the milk/cream mixture and you will end up with a creamy thickish fluid and the potatoes will be al dente.
-  Brush some butter on the bottom and sides of a casserole and throw the potatoes in and bake for at least ½ an hour to finish the cooking and obtain the color you like.
-  Bring out the casserole from the oven and let cool at least half an hour before serving, the dish must be just warm.


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