- 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. This dauphinoise potato recipe is 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.