- 6-7 Potatoes
- 1 Brown Onion
- 1 teaspoon of lazy garlic
- splash of olive oil
- 100 g butter
- 400 ml Full Fat Milk
- 100 ml Dry White Wine
- 40 g Plain Flour
- 50 g Grated Cheese
' Ever since Sir Walter Raleigh introduced the potato into Ireland in 1589 , it has become a staple part of our diet, and can be cooked and used in many different ways. ' Boiled , Roasted , Chipped , Mashed . They are even used in some Italian pasta (Gnocchi ) , yes potatoes are truly versatile , they feature in many recipes from cottage pie to fish 'n' chips. The French more than anybody have found new and exciting uses for the humble potato , Dauphinoise are basically cream potatoes with onions & garlic.
- Dice the onion and mix together with the garlic and oil.
- Thinly slice the potatoes, no need to peel them .
- Melt the butter in a saucepan , then fry off the onions and garlic until soft.
- Put the milk into a microwave and heat up , do not boil.
- Add the flour to the onions and butter, mix to form a paste.
- Combine the white wine into the paste.
- Add the hot milk to the pan , and whisk until thickened. Allow this to simmer for about 10 minutes so that the flavour develops.
- Coat the bottom of an ovenproof dish with a ladle full of the sauce , then continue to add the sliced potatoes in layers to the ovenproof dish.
- Once the dish is 3 quarters full with potatoes , cover with the rest of the sauce.
- Cover the dish with tin foil and bake in the oven at 180 c for about 1 hour.
- Remove the tin foil , and cover the sauce with cheese. Continue cooking for another 20 minutes so that the cheese is brown.