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May 16 2017 Slice potatoes 18 inch thick and drop into a bowl of cold water. Slice 8 large potatoes very finely about 3-4mm add them to the cream and simmer for 3 mins until just cooked. Butter a 2 quart flame proof casserole or gratin dish.

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Related Terms : Dauphinoise Potatoes

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Step 2 Peel potatoes and slice 18 inch thick.

Sourdough recipe book. Directions Step 1 Preheat oven to 400 degrees with rack in middle position. Rub the inside of the baking dish with the garlic clove and use 1 tablespoon of the butter to. Drain potatoes add to.

Bring milk to the boil in baking dish with garlic salt and pepper. In a large saucepan heat up the milk and 34 cup of the cream until bubbles appear around the sides of the pan. Dry the potatoes fully and cut them into rounds beginning.

Add the potatoes salt and pepper and cook for. Heat oven to 190C170C fangas 5. Steps to Make It Gather the ingredients.

Combine the garlic cream salt and pepper in a small bowl. Spread butter across bottom and sides of a 2-quart. In a large jug combine cream and milk and stir well.

Bring 2 cups of the heavy cream to a simmer in a medium saucepan. Adapted from a Julia Childs recipe this is luxurious and thoroughly indulgent. It is the starch from the potatoes and the cream and milk which give the dish its cheesy taste.

Place slices in a large bowl of cold water and drain thoroughly. Step 3 Bring heavy cream milk and garlic to a simmer in. Directions Preheat oven to 350 degrees.

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