Dauphinoise Potatoes
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 185 |
| pro | 3 g |
| total fat | 11 g |
| sat. fat | 7 g |
| carb | 19 g |
| fibre | 1 g |
| chol | 41 mg |
| sodium | 245 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 2 |
| vit A | 11 |
| vit C | 10 |
| folate | 4 |
Antony Nuth of Herbs restaurant in Toronto inspired this glamourous version of traditional Sunday night scalloped potatoes, made velvety with whipping cream. Yukon gold potatoes add rich colour; cut them into very thin, slightly translucent slices. If time is a factor you can make this dish the day before and reheat it.
Ingredients
Preparation
In heavy saucepan, combine milk, whipping cream, salt, pepper and garlic; bring to boil over medium heat. Immediately remove from heat. Set aside and keep warm.
Peel potatoes; using sharp knife or food processor with slicing blade, cut into very thin slices.
Pour 1/3 cup (75 mL) of the milk mixture into greased 10-inch (25 cm) pie plate. Layer with half of the potato slices, overlapping slightly in concentric circles. Repeat layering. Pour remaining milk mixture over top.
Bake in bottom third of 375°F (190°C) oven for about 20 minutes or until milk mixture starts to bubble up sides. Using spatula, press down potatoes to submerge. Bake for about 25 minutes longer or until potatoes are tender and top is golden brown. (Can be cooled, covered and refrigerated for up to 1 day. Cover with foil and reheat in 375°F/190°C oven for about 40 minutes; remove foil and bake for another 5 minutes or until top is bubbly.) Let stand for 15 minutes.
Source : © CanadianLiving.com
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