Potatoes Dauphinoise

Name: Potatoes Dauphinoise
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 6 racions
Ingredients: 1 kg patata; 2 gra all; farigola al gust; romaní al gust; 500 ml nata per muntar; 30 g mantega; sal al gust

de Corre Larkin@cocolarkincooks

A simple French classic of thinly sliced potatoes baked in garlic and herb-infused cream.

Obre a Guston

1 h 45 min
1 h 45 min en total
6 racions
Dificultat mitjana

Informació nutricionalper ració

1 ració ≈ 257 g

451 kcal
Proteïnes: 5,9 g, 5 % de les calories
Greixos: 34,5 g, 67 % de les calories
Hidrats: 31,9 g, 28 % de les calories

Calculat a partir dels ingredients.

Hivern #dinner-party #thanksgiving

Estris de cuina

Olla
Mandolina
Font per al forn
Forn

Conté

Lactis

Els al·lèrgens es detecten automàticament i poden ser incomplets: revisa sempre els ingredients.

Passos9

Pas 1. Infuse the cream
Add the smashed garlic, thyme and rosemary to the cream, bring it just to a boil, then add the butter and a generous amount of .
allfarigolaromanínata per muntarmantega
Pas 2. Steep and strain the cream
Let the cream infuse for 20 to 30 minutes, then strain it.
nata per muntar
Pas 3. Slice the potatoes
Slice the potatoes thinly with a mandolin.
patata
Pas 4. Layer the potatoes
Butter the inside of a baking dish and fill it with the sliced potatoes.
patatamantega
Pas 5. Pour over the cream
Pour the infused cream all over the top, then dot with butter and thyme leaves.
nata per muntarmantegafarigola
Pas 6. Bake at low heat
Bake in a fairly low oven at 350°F for one hour.
Pas 7. Finish baking hotter
Raise the oven heat to 380°F and bake about another 15 minutes, until golden and bubbly.
Pas 8. Rest before serving
Let the dish sit for 10 to 15 minutes so the potatoes absorb the remaining liquid and cool slightly.
Pas 9. Plate and serve
Plate the potatoes and serve.