Hellesdon High School

& Sixth Form Centre

Mr Goldstein's Potato Dauphinoise

Potato dauphinoise is believed to originate from the Dauphiné region of France. If you like cheese and garlic then you will like these!

 

Ingredients:

1kilo Potatoes
1 Tube of Garlic Purée'
500ml Double Cream 
30g Dijon Mustard
300g Grated Cheese
Tbsp Black Pepper
Tinfoil

Preheat Oven to 180 degrees 

 

Instructions:

Firstly peel and slice the potatoes into very thin round slices. You should have enough sliced for atleast 3 layers of potato.

Place a layer of potatoes into a large dish and add a peasize amount of garlic purée and Dijon mustard to each potato and sprinkle was pepper.

Cover the layer with cheese, then fill with cream until the layer is almost covered. These steps are to be repeated 3 times.
Place in the oven for 1 hour with the dish covered in tin foil. After 1hour, remove the tinfoil and cook for another half hour.