Little dauphinoise stacks
Combine portion control with a stylish look to your plate with these clever individual potato dishes
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 1 hour 45 minutes
- Heat the oven to 180C/fan 160C/gas 4. Heat the milk, cream and garlic in a pan, season well, then add the potatoes and simmer for 5 minutes.
- Cool a little, then fish out the garlic and layer the slices of potato in a large rectangular baking dish, pressing down as you layer.
- Pour over the liquid so it covers the potato. Bake for 1 hour 30 minutes until the potatoes are golden and tender. Take out and leave to sit for 20 minutes.
- To serve, either use a large cutter to cut 6 circles or cut into neat squares and slide onto the plate using a spatula.
Per serving
372 kcalories, protein 5.2g, carbohydrate 30.8g, fat 26.2 g, saturated fat 14.5g, fibre 2.2g, salt 0.08 g
Recipe from olive magazine, March 2009.
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Ingredients
- 150ml whole milk
- 284ml pot double cream
- 1 garlic clove , bashed
- 1kg Desirée potatoes , peeled and thinly sliced
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 1 hour 45 minutes
Ingredients
- 150ml whole milk
- 284ml pot double cream
- 1 garlic clove , bashed
- 1kg Desirée potatoes , peeled and thinly sliced
Per serving
372 kcalories, protein 5.2g, carbohydrate 30.8g, fat 26.2 g, saturated fat 14.5g, fibre 2.2g, salt 0.08 g
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26 February 2009
Penny Clark commented on this recipe
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15 March 2009
joanna Watson commented on this recipe
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14 November 2009
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14 March 2011
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