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.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/9710/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
- Please enter your email address below and we will send the relevant information to you.
Your binder
Here are three other great reasons to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Ingredients
- 150ml whole milk
- 284ml pot double cream
- 1 garlic clove , bashed
- 1kg Desirée potatoes , peeled and thinly sliced
Buy ingredients
Search Good Food
Roquefort-stuffed chicken with pea purée
Wrapping chicken thighs in Parma ham is a simple way of tarting up a cheaper cut of meat
3
ratings
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
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
26 February 2009
Penny Clark commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
15 March 2009
joanna Watson commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
14 November 2009
Adele commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
14 March 2011
is it worth waiting for? commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.