Potatoes Dauphinoise

Name: Potatoes Dauphinoise
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 6 raciones
Ingredients: 1 kg patata; 2 diente ajo; tomillo al gusto; romero al gusto; 500 ml nata para montar; 30 g mantequilla; sal al gusto

de Corre Larkin@cocolarkincooks

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

Abrir en Guston

1 h 45 min
1 h 45 min en total
6 raciones
Dificultad media

Información nutricionalpor ración

1 ración ≈ 257 g

451 kcal
Proteínas: 5,9 g, 5 % de las calorías
Grasas: 34,5 g, 67 % de las calorías
Hidratos: 31,9 g, 28 % de las calorías

Calculado a partir de los ingredientes.

Invierno #dinner-party #thanksgiving

Utensilios de cocina

Olla
Mandolina
Fuente para horno
Horno

Contiene

Lácteos

Los alérgenos se detectan automáticamente y pueden ser incompletos: revisa siempre los ingredientes.

Pasos9

Paso 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 .
ajotomilloromeronata para montarmantequilla
Paso 2. Steep and strain the cream
Let the cream infuse for 20 to 30 minutes, then strain it.
nata para montar
Paso 3. Slice the potatoes
Slice the potatoes thinly with a mandolin.
patata
Paso 4. Layer the potatoes
Butter the inside of a baking dish and fill it with the sliced potatoes.
patatamantequilla
Paso 5. Pour over the cream
Pour the infused cream all over the top, then dot with butter and thyme leaves.
nata para montarmantequillatomillo
Paso 6. Bake at low heat
Bake in a fairly low oven at 350°F for one hour.
Paso 7. Finish baking hotter
Raise the oven heat to 380°F and bake about another 15 minutes, until golden and bubbly.
Paso 8. Rest before serving
Let the dish sit for 10 to 15 minutes so the potatoes absorb the remaining liquid and cool slightly.
Paso 9. Plate and serve
Plate the potatoes and serve.