After reading on Sooze's Her in Him out 2 blog about Potato Dauphinoise the other day I decided to cook it for tea last night. I tipped a tub of extra thick double cream and one of milk into a pan and crushed a tiny clove of garlic which was added to the pan. The mix was seasoned well with salt and pepper. Then I thinly sliced a couple of potatoes and as soon as the cream mixture came to the boil popped the sliced potatoes into the pan and let them gently simmer for ten minutes. I did stir them now and then so that they didn't catch on the bottom of the pan. To make up the dish I placed a layer of the potatoes and cream into an oven proof bowl and scattered a layer of grated Red Leicester cheese over it. Then I added another layer of the potatoes and cream and topped it all with another layer of red Leicester. This was popped into the oven at 180 and left to cook for about a half hour. Oh my goodness it was tasty and we simply had it as a main dish though we reckon it would be absolutely yummy as a vegetarian main course served with steamed cauli and green beans. Thanks Sooze for the inspiration it's been added to our 'make it again soon' list and will be a firm favourite when my veggie friend comes for supper.
Wow sounds delicious! I wish I was coming for tea lol
ReplyDeleteThey sound delicious, and a bit like what I grew up with called scalloped potatoes, but I don't know why. My mom's were not the best though- often too runny sauce and undercooked potato. I'd give your recipe a try.
ReplyDeleteYou're welcome, glad you enjoyed it. Goes lovely with gammon.
ReplyDeleteSounds yummy & I do like scalloped potato & adore red leicester cheese which we can buy at Aldi here. Thanks for sharing.
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