Dauphinoise Potatoes скачать в хорошем качестве

Dauphinoise Potatoes

Dauphinoise Potatoes Serves 4 Ingredients Nutmeg 2-3 Sprigs Thyme 2 Bay Leaf's 1kg Potatoes 250ml Crème fraîche 250ml Double Cream 50g Cheddar cheese Garlic Clove Salt & Pepper Instructions Measure out 250ml Double Cream Measure out 250ml Crème fraîche Peel and cut into 3 segments, a Garlic Clove Add the garlic to a medium saucepan Add the Bay Leaf's to the pan Add the Thyme Leaves Add some grated Nutmeg Pour in the cream & Crème fraîche Season with Salt & Pepper Peel the potatoes and add to a bowl of water Using a Mandoline Slicer, slice the potatoes to around 2mm discs And add them to the bowl of water to stop them going brown Grate the Cheddar Cheese Bring the cream mixture to the boil Then add the potato slices Stir and simmer for 7 mins Stir every so often to stop them catching on the bottom Using a slotted spoon, dish the potato slices into an oven proof dish Strain the cream mixture Pour the cream mixture over the potatoes Place on a foiled baking tray to catch any overspill while cooking Season the top with salt & pepper and sprinkle on the cheese Add to a preheated oven at 200°C conventional oven or 180°C for a fan oven for 45mins