Special Potato Dauphinois
Rich meal suitable as supper time treat or as side dish.Not for those watching calories! Loaded with cheese and cream but absoultely delicious.
Yield
4 servingsPrep
20 minCook
90 minReady
110 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 400 | grams |
cheddar cheese, medium
grated |
|
| 5 | each |
potatoes
finely sliced |
|
| 1 | pint |
double cream
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4E+2 | grams |
cheddar cheese, medium
grated |
|
| 5 | each |
potatoes
finely sliced |
|
| 473 | ml |
double cream
|
* |
Directions
Grate cheese.
Take the five large potatoes and slice finely.
Use a medium or large glass casserole dish and place the first sliced potato into the dish.
Sprinkle generous amount of cheese onto the potato.
Add a good swig of cream to cover the cheese.
Lightly season with salt and pepper.
Repeat the whole process until the casserole dish is full.
Place into oven around 200c .
Check at interval by piercing the potatoes.
When the fork or knife come out cleanly the dish is cooked.
As a supper dish add a touch of tomato sauce! sounds awful-but tastes fab.
Enjoy!
