POTATO DAUPHINOISE
Ingredients
- Potatoes- 1.5 kg
- Olive oil- 5 tbsp.
- Onion sliced – 1
- Parmesan cheese / Pecorino grated - 4 tbsp.
- Bread crumbs- 1 tbsp.
- Salt- to taste
- Black pepper- to taste
- SAUCE
- Heavy cream-250-300 ml
- Egg yolks-3
- Dry rosemary- 1 tbsp.
- Bay leaves- 2
- Parsley finely chopped – 1 tbsp.
- Nutmeg- ¼ tsp.
- Garlic cloves minced -2
- Water lukewarm - 200 ml
Instructions
- Preheat your oven to 180 C or 350 F with the rack in the center.
- Wash the potatoes, leave their skins on and slice them in the food processor with the adjustable slice.
- SAUCE. In a large bowl combine heavy cream, water & egg yolks, then add in dry rosemary, bay leaves, parsley, nutmeg & minced garlic cloves. Mix well.
- Arrange the sliced potatoes into a baking dish (approx. 35 x 25cm) into a single layer & season with salt and pepper. Pour in over the potatoes the cream mixture enough to cover. Repeat this with the remaining potatoes. Cover the dish with foil and bake in the oven for 20-25 minutes (depends on the type of potatoes you will use) or until the potatoes are tender.
- INCREASE THE HEAT. Remove the foil from the dish, then sprinkle with 4 tbsp. of Parmesan cheese and bread crumbs to give crunchiness. Bake for another 10 minutes or until the potatoes are golden.
- Allow Potato Dauphinoise rest for 10 minutes before serving.
- Enjoy!
Notes
Equipment
A food processor with adjustable slicer, a baking dish (approx. 35 x 25cm)
A food processor with adjustable slicer, a baking dish (approx. 35 x 25cm)