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Dauphinoise Recipe

   
 

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     Dauphinoise

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   30 min.

Ingredients
olive oil
1 red onion
1 kg Maris Piper potatoes
1 nutmeg
2 cloves garlic
225 ml single cream
4 anchovies in oil
Parmesan cheese
2 bay leaves
 
1 very small bunch fresh thyme
extra virgin olive oil
sea salt
black pepper

Instructions
TO START Get all your ingredients and equipment ready. Put a medium saucepan and a large ovenproof frying pan on a low heat. Fit the thick slicer disc attachment into the food processor and turn the oven on to 220°C/425°F/gas 7. Fill and boil the kettle.
Peel and halve the red onion. Wash the potatoes, leave their skins on and slice in the food processor with the onion. Tip into a large sturdy roasting tray (approx. 35 x 25cm) and season. Grate over ¼ of the nutmeg, crush in 2 unpeeled cloves of garlic and pour in 225ml of single cream. Tear in the anchovies and finely grate over a large handful of Parmesan. Add the bay leaves, pick the leaves from a few thyme sprigs and add a good drizzle of olive oil. Use your clean hands to quickly mix and toss everything together, then put the tray over a medium heat. Pour in 200ml of boiled water, cover tightly with tin foil and leave on the heat.
Give the tray a shake so nothing catches. Remove the tin foil. Finely grate over a layer of Parmesan. Drizzle the remaining thyme sprigs with oil, scatter on top and put into the oven on the top shelf to cook for 15 minutes, or until golden brown and bubbling.
Serving Suggestions
Musterd Chicken, greens


Originally Submitted
5/24/2013





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