Tag: Dauphinoise

Golden and creamy, these potatoes are irresistible to most people …

• 500 gr of Potatoes
• 300 ml Creme Fraiche
• 200 ml Milk
• 2 Garlic cloves
• 1 Bay leaf
• Nutmeg
• 1 pinch of Salt
• Pepper

Ingredients

Cut the potatoes into thin slices and place in a pot. Cover with the creme fraiche and milk, season with salt, add the crushed garlic and bay leaf. Bring to boil and cook for 10 minutes. Remove the bay leaf and season with pepper and nutmeg. Transfer into a baking tray. Heat the oven to 200°C. Bake for 25 minutes or until golden brown.