On this new episode of Off The Menu, popular actress Toni Tones joins Soliat in the kitchen to cook some delicious mouth-watering Potato Dauphinoise. If you’d like to try this out in your kitchen, check out the recipe below:
-500ml double cream
-3 garlic cloves
-8 large potatoes
-100g grated cheese
How To Make Potato Dauphinoise:
-Heat oven to 190C/170C fan/gas 5.
-Tip 500ml double cream, 500ml milk and 3 garlic cloves into a large saucepan and bring to a simmer.
-Slice 8 large potatoes very finely, about 3-4mm, add them to the cream and simmer for 3 mins until just cooked.
-Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan.
-Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish so that they are about 5cm in depth.
-Pour over the garlic-infused cream (discarding the garlic) – just enough to seep through the layers and leave a little moisture on the surface.
-Scatter over 100g grated gruyère cheese, if using, then bake for 30 mins until the potatoes are soft and browned – increase the heat for 5 mins if not brown enough.
By: Dammy Eneli