David Brider (davidbrider) wrote,
David Brider

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A couple of recipes.

One a link I've posted before, to this gorgeous sounding recipe for Potato and Smoked Mackerel Dauphinoise.

The other copied (and slightly adapted) from a recipe book of mum's meaning I can now return it to her. Goes like this:

Gratin Dauphinois

1 kg/2 lb floury potatoes, peeled and sliced
40 g/1.5 oz butter
2 cloves garlic, peeled and halved As I don't really like garlic, going to go with something more to my taste, maybe some mixed herbs.
300 ml/0.5 pint milk
120 ml/4 fl oz single cream
1 teaspoon salt
freshly ground white pepper
pinch of grated nutmeg
125 g/4 oz Emmenthal or Gruyere stuff that, go for Mature English Cheddar cheese, grated.

Lightly grease a shallow casserole dish and cover the base with potato slices to a depth of about 2.5 to 4 cm/1 to 1.5 inches; the dish will look attractive if you overlap the potato slices. Melt the butter in a pan, add the garlic mixed herbs and fry until golden brown. Remove and discard the garlic [could be difficult] and pour the garlic mixed herb butter over the potatoes.

Meanwhile, heat the milk and cream in a pan. Season with the salt, pepper to taste, and nutmeg, and pour over the potatoes. Cover the dish with foil and cook in a preheated moderate oven (180oC/350oF, Gas Mark 4) for about 40 minutes.

Remove the foil, sprinkle with the grated cheese. Increase the oven temperature to hot (200oC/400oF, Gas Mark 6) and bake for a further 20 minutes until the top is crisp and golden brown. Serve immediately.
Serves 6

NOTE: Serve as an accompaniment or as a supper with a crisp salad.

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