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Potatoes Dauphinoise

December 29, 2011

Went to the recently reopened after a multi-million pound refurbishment Royal Albert Memorial Museum in Exeter today – braved squally winds and showers, but the museum’s fantastic now – there’s loads to see, and it’s free to go in!

Came home and ate pizza with salad and Potatoes Dauphinoise – a dish which transforms the humble spud into a thing of mouthwatering deliciousness.

Slice a couple of  very large, peeled potatoes thinly – you could use a mandolin  (I couldn’t be bothered to get it from the top shelf where it resides to stop the unwary from cutting themselves on it so I used a knife; the slices were a bit thick – a more rustic dauphinoise perhaps).  Layer the slices in an ovenproof dish, dot with butter, slivers of garlic and lots of ground black pepper and some salt then pour over some cream, and repeat until all the potato slices are in the dish – the top layer shouldn’t have garlic on because it’ll burn/get crispy and you want it to infuse the potatoes rather than be a crunchy topping  – you could dob some more butter and pepper on though. It needs to go in a medium oven for about an hour and should be lightly browned on top when it’s done.  The traditional French recipe calls for garlic, thyme and cheese, but they don’t usually eat it with pizza…

(Happy birthday Caroline – sorry today’s dish isn’t one you’re likely to eat).

2 Comments leave one →
  1. December 30, 2011 12:45 am

    One of my favorite potato dishes. I’m sure the museum was wonderful. I live in New Hampshire, US, and the town next to us is Exeter…famous for its prep school. Many famous Americans went to school there.

  2. December 30, 2011 10:42 pm

    I suppose that there must be lots of places in New England which share place names with “old” England. Thanks for commenting on my blog – (the Scilian Cannoli on yours looks yummy)

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