Dauphinoise potatoes
automatic programme dauphinoise potatoes
Preparation
Prepare the ingredients
Weigh out the potatoes, cream and cheese. Peel and rinse the potatoes and cut into approx. 2 mm thick slices. Place in a large bowl. Grate the cheese.
Make the topping
Grease the oven dish with butter. Mix the cream with salt, nutmeg and cornstarch and pour over the potatoes. Mix well and arrange in even layers in the greased oven dish. Sprinkle with the cheese.
Bake the potatoes
Start the automatic programme in the X BO (140°/60% humidity, automatic programme “Dauphinoise potatoes”) and follow the instructions on the display. Put the dish in the X BO and bake for 1 hour. Remove from the oven and serve while still hot.
Pro tip
For perfect results and a velvety sauce, use floury potatoes. To really bring out the flavour of the potatoes, use old potato varieties from an organic greengrocer’s or farmer's market.
Method: 25 min.
Baking/cooking time: 1 hr
Serves 4
Ingredients:
- 400 ml cream
- Salt
- 800 g potatoes (floury)
- 150 g mountain cheese
- 150 g Emmental cheese
- 20 g butter
- 1 pinch of nutmeg
- 10 g cornstarch
