What is the recipe for making dauphinoise potatoes?
900g King Edward Potatoes 2 Shallots, finely chopped 2 garlic cloves, finely chopped 25g Butter 600ml double cream 150ml full cream milk 50g Cheddar cheese, grated 100g mozzarella cheese Peel and slice the potatoes as thinly as you can; a mandolin is a handy gadget to use for this. In a large saucepan, lightly fry the shallots and garlic in the butter for 1-2 minutes. Add the milk and cream and bring to a simmer. Add the potatoes to the pan and continue simmering for about 8-10 minutes until they’re tender. Preheat a grill to hot. Season well and tip the potatoes into a heatproof serving dish. Scatter over the grated Cheddar, and break the mozzarella into bite-sized pieces and dot over the surface. Place the dish under a hot grill for a couple of minutes to melt the cheese and color the surface. Serve straight away.
Potatoes Dauphinois 1 Tb unsalted butter, melted 2 lbs (1kg) baking potatoes, peeled and cut into slices 1/4 inch thick 2 cloves garlic, minced 1 cup shredded Gruyere cheese 1 cup half-and-half salt white pepper Preheat oven to 350 Brush a 9-inch gratin dish with 2-inch sides with the melted butter. Layer half of the potatoes in the dish. Sprinkle with all of the garlic and half of the cheese. Pour 1/2 cup of the half-and-half evenly over the top. Sprinkle lightly with salt to taste and pinch of white pepper. Layer the remaining potatoes on top and then top with remaining cheese. Sprinkle lightly with salt to taste and pinch of white pepper. Pour the remaining 1/2 cup of half-and-half evenly over the top. Place the gratin dish on a baking sheet. Bake until the top is golden brown and the potatoes are tender, about 1 hour.
