Dauphinoise potatoes recipe

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  • Serves 6
  • 20mins to prepare and 1hr 15mins to cook
  • 397 calories / serving
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Preheat the oven to 180°C/160°F/Gas mark 4.

Put all the ingredients, except the butter, in a pan over a medium heat. Bring to the boil, until bubbles form around the edge of the pan.

Reduce the heat slightly and cook for 15 minutes, stirring occasionally, until the potatoes are just beginning to soften. Season with salt and pepper.

Meanwhile, grease a large baking dish with butter. Transfer the potatoes to the dish using a slotted spoon, then pour over the cream. Bake in the oven for an hour, until golden.

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  • Ingredients

  • 1kg (2lb) potatoes, thinly sliced
  • 2 garlic cloves, finely sliced
  • 150g crème fraîche
  • 150ml (5fl oz) double cream
  • 300ml (10fl oz) full-fat milk
  • knob of butter, for greasing
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  • Energy 1649kj 397kcal 20%
  • Fat 27.8g 40%
  • Saturates 17.6g 88%
  • Sugars 4.2g 5%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 32.3g Protein 6g Fibre 2.7g


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