valentine's day recipe:

potato gratin dauphinoise

ingredients

potatoes - agria 1 kg
cream 1 ½ cup
grated cheddar 1 ½ cup
garlic puree 1 ½ tsp

production

1. Wash potatoes and peel (or simply scrub well)
2. Cut into thin even slices
3. Rinse well and allow to drain in colander
4. Place cream and half of cheese in saucepan with the garlic puree
5. Season with salt and pepper
6. Bring to a boil and simmer gently for 5 minutes to melt the cheese
7. Place half the potatoes in a shallow oven proof dish and pour over half the cream mixture
8. Cover with remaining potatoes and pour over remaining cream mixture
9. Cover with remaining cheese
10. Place in a pre-heated oven (170°C) until cooked (approx 45 minutes)
11. Test by piercing with the tip of a knife or skewer, it should feel soft with no resistance
12. May be finished with a light sprinkling of breadcrumbs and browned under the salamander (grill)

chef notes:

More cream and/or cheese can be used if desired.

email chef@tallyrand.info