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.
- 6-7 Potatoes
- 1 Brown Onion
- 1 teaspoon of lazy garlic
- splash of olive oil
- 100 g butter
- 350 ml Full Fat Milk
- 2 heaped teaspoons of plain flour
- 50 g Grated Cheese
- Dice the onion and mix in 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.
- Add the hot milk to the paste , and whisk until thickened.
- 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 sauce with the cheese , then cover with tin foil and bake in the oven at 180 c for about 1 hour.
- Remove the tin foil , and continue cooking for another 20 minutes so that the cheese is brown.