A Conversation for Potato Recipes
Dauphinoise potatoes
The Researcher formally known as Dr St Justin Started conversation May 3, 2001
Peel and thinly slice your potatoes. (I find a mandolin helps to get even, thin slices)
Layer the spuds in a large ovenproof dish - you can add a few slices of onion every third layer, for extra flavour.
Combine a quarter to half a pint of milk (dependant on the amount of potato) with one egg. Carefully pour this over the layered potatoes. The liquid should almost (but not quite) cover the spuds.
Season well - salt, pepper, and a little nutmeg.
Bake in a hot oven - 180 C (or its equivalents) for 45 mins, or until the potatoes are cooked. If the top browns too much before the potatoes are cooked, cover with a sheet of aluminium foil.
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Dauphinoise potatoes
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