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Pomme Dauphionaise / Potato Dauphionaise
Introduce
Chef :
Madhumita BishnuPomme Dauphionaise / Potato Dauphionaise
#JS
A classic French Side dish which means layers and layers of potatoes cooked in milk, cream and garlic, rosemary, nutmeg and loads of cheese and butter
Ingredient
Food ration :
2 servingsCooking time :
Preparation time-20 mins, Cooking time-24 hrs
1.5 cup
milk
1.5 cup
cream
1/2 tsp
dried rosemary
1/2 tsp
nutmeg and more later
Cooking instructions
* Step 1
The potatoes have to be big and washed and peeled, kept in a bowl of water to prevent darkening of the skin. Sliced into thinny thin slices. Set aside
* Step 2
In a pan add milk and cream, add rosemary, nutmeg, garlic, cut onions, and butter, bring it to heat and cook on low flame for 15 mins
* Step 3
Sieve and discard the herbs. Keep the cream-milk aside
* Step 4
In a baking dish, add parchment paper and place the potatoes to overlap, make 3 layers, each layer should be drizzled with nutmeg, pepper powder and salt, drizzle the milk-cream mix, add loads of cheese, repeat the layers and cheese should be on top
* Step 5
Bake for 45 mins to 1 hr in a Pre heat oven of 180 deg C
* Step 6
Insert a knife to see it comes out smooth
* Step 7
Refrigerate for few hours to cool down. Demould
* Step 8
In a pan heat 1 Tbsp oil, add butter, add garlic cloves, and add the cut Dauphionaise. Fry and set aside
* Step 9
Serve with parsley garnished on top
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