You would be forgiven for thinking that
the hardest thing about this recipe is the sauce, because after all the flavour
of this dish is all about the sauce.
However I think it is also in fact all
about the potato, they have to be boiled to the right stage before going into
the oven.
If they are under cooked no amount of
baking will make them soft enough and if they are over cooked you will not be
able to slice them.
So boil the potatoes until you can put a
fork into them with just a little bit of resistance then follow my instructions
for the sauce and you will have just the best garlic potatoes you have ever
tasted.
Garlic Potatoes (Dauphiniose)
You
will need
1 Kg – Potatoes
3 – Cloves Garlic (crushed)
1 teaspoon – Dijon Mustard
50 Ml – White Wine
300 Ml – Single Cream
2 tablespoons – Plain Flour
1 teaspoon – Dried Parsley
30 Gm – Butter
A sprinkle of grated cheddar
Keep the potatoes whole and around the
same size and part boil them for about 15 minutes (see above).
Cook the parsley and garlic in a pan
with the butter for 5 minutes.
Add the flour and mix into a dry paste.
Add the wine and make a wet paste.
Now add the cream, Dijon mustard and mix well then
simmer for 10 minutes, taste and season as you go.
Wipe some butter around a casserole dish
and slice the cooked potatoes thinly then line the bottom of the dish with
them
Cover with some sauce then more potatoes
and so on.
Sprinkle some grated cheddar over the
top and place into a pre heated oven at 180°c for about 25 minutes.
Serve and enjoy.
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