Dauphinoise Potatoes (V)

I said a good serving suggestion for my Beef Wellington was dauphinoise potatoes. Made those too and here is the recipe. Try having this as a single serving is difficult but if you have any left save it for another meal. 

Serves 2/3

800g Potatoes (ones you could use are; King Edwards, Marfona or Maris Piper), peeled and sliced (about a half centimetre thick)

Butter

3/4 Garlic Cloves

300ml Double Cream

Salt and Pepper

1. Preheat the oven to 200c/180c fan assisted. Rub some butter on an ovenproof dish.

2. Part boil the potato slices for about 5 minutes. Drain and line the dish with the potato slices. 

3. Then add the garlic and pour the cream over. Then season with salt and pepper. Put in the oven for 40 minutes or until golden like the picture below. Enjoy this side with steak or anything because it is gorgeous. 

Dauphinoise Potatoes (V)

A side dish which I would always pick over chips. So delicious and is a good accompaniment to steak.

Serves 4

1 Kg of Large Potatoes, peeled and sliced
6 Shallots, finely sliced
3-4 cloves of Garlic, crushed
500ml Double Cream
50g Butter
100g Cheddar Cheese

1. Preheat the oven to 180c/160c fan assisted.

2. Put the butter in a pan and fry the shallots for a couple of minutes. Add the garlic and cream to the pan and leave to simmer.

3. Place the potatoes in the pan and leave for about 5 minutes.

4. Tip the contents of the pan into an ovenproof dish. Top with the grated cheese and put in the oven for 30-40 Minutes. The potatoes should soften and brown