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How to cook potatoes "Dauphinois": royal dish that language does not turn to name a garnish!
Pommes de Terre Dauphinoise, or potatoes "Dauphinois»
Our editorial staff recommends to cook unmatched "Dauphinois" potatoes to make sure once again: all brilliant - just ... Perfect for family dinner
Potatoes "Dauphinois" Ingredients
- 5 Art. l. butter 2 cloves garlic 1 kg potatoes 500 ml cream 10% fat content salt, black pepper < /
- a pinch of ground nutmeg
Preparation- Clean and wash the potatoes. We shall cut it Manual vegetable cutter Form for baking smazh oil uniformly distributed over its bottom minced garlic. Spread the potato slices in the shape of a little overlap, imitating fish scales. The first layer is laid out a little salt and pepper and add a pinch of nutmeg. Pour a little cream. Further out with layers of potatoes, not forgetting each time to salt and pepper. < Cream
On the uppermost layer laid out pieces of the remaining butter. Cover with foil form and send it in the oven to bake for 30-40 minutes. at 180 ° C. Remove the foil and leave to brown for another 15-20 minutes. Serve in the same dish, in which the dish is ready.
Indeed, the potato "Dauphinois" deserves to take pride of place on any holiday table, and the New Year as well. It goes well with roasted lamb and beef steak. Delicious stuff!
In no case do not confuse this dish with consonant with it potatoes «Dauphine»
- Clean and wash the potatoes. We shall cut it Manual vegetable cutter Form for baking smazh oil uniformly distributed over its bottom minced garlic. Spread the potato slices in the shape of a little overlap, imitating fish scales. The first layer is laid out a little salt and pepper and add a pinch of nutmeg. Pour a little cream. Further out with layers of potatoes, not forgetting each time to salt and pepper. < Cream
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