Recipe - Potato Dauphinoise

200 ml Double cream; (7fl oz)
100 ml Milk; (3 1/2fl oz)
1 Glove garlic; crushed
1 Sprig thyme
Salt and freshly ground
black pepper
500 g Potatoes; peeled and cut or sliced up
; (approximately 4mm
; thick) (1lb 2oz)

Preheat the oven to 190 C, 375 F, Gas Mark 5.

In a saucepan bring the cream, milk, garlic and thyme to the boil. Season
with salt and freshly ground black pepper.

Layer the potato into a 18cm (7 inch) ovenproof dish and pour over the
cream mixture.

Place the dish in the preheated oven and cook for 1 hour, until the potato
is tender. If the top starts to brown too quickly cover with foil.

Notes Serve with meat or fish.

Converted by MC_Buster.

NOTES : French classic potato dish of layered potato with cream and garlic.

Converted by MM_Buster v2.0l.