Garlicky creamy Potato dauphinoise 🐬🥛🥔

Name: Garlicky creamy Potato dauphinoise 🐬🥛🥔
Total time: 18000 s
Yield: 8 servings
Cuisine: British
Ingredients: 500 ml cream; 5 potatoes cut into slices 🍠; 5 cloves garlic; Fine herbs, black pepper; Shallots; Parmesan, brie, any form of cheesy goodness; Some milk

🦋 Mini Graydon 🦋 @minigraydon

A winning side dish for tater-heads everywhere - meat eaters and vegetarians alike!!

🦋 Mini Graydon 🦋 @minigraydon

A winning side dish for tater-heads everywhere - meat eaters and vegetarians alike!!

Saved

Ingredients

1.5 hrs

8 servings

500 mlcream
5potatoes cut into slices 🍠
5 clovesgarlic
Fine herbs, black pepper
Shallots
Parmesan, brie, any form of cheesy goodness
Some milk

Saved

Steps

1.5 hrs

1

Fry off the shallots and garlic (minced) for 5 minutes. Add the cream, a splash of milk and seasoning. Simmer for 5 minutes.
2

Add the potato silces and cook until you can stick a fork in 'em easily (done but not too done) - should take about 30 mins if using very thick slices.
3

Take out the potatoes and arrange them in a baking dish. Simmer the cream down until nice and thick, strain and pour over the potatoes.
4

Bake for 40 minutes. Add the cheese in the last 10 minutes to make a lovely, stringy crust. Should be golden on the top!