CREAMY DAUPHINOISE LAYERED POTATOES

Creamy Dauphinoise Layered Potatoes image

Provided by @MakeItYours

Number Of Ingredients 9

Judge about 2 medium sized potatoes per person
2 cups / 500 ml Milk OR Cream ** See the notes
1 Tablespoon of Cornstarch IF USING MILK.
1 Tablespoon Dried Tarragon or your favourite herb
1 tablespoon Butter
3 Cloves grated garlic
1 Teaspoon Salt
1 teaspoon Pepper
You can add grated cheese although as a side dish it may be a little rich. It's your choice!

Steps:

Heat oven to 160C / 320F / Gas 2
You need a dish deep enough and large enough to hold the potatoes & liquid. For 4 medium potatoes, I used an oven dish measuring 10"x 6" and 2" deep (inches).
Peel potatoes and then slice to a thickness or 3 -4 mm. Any thinner and the potatoes will turn into mush when cooking. Once peeled, rinse & dry them on a clean tea cloth and transfer to a large mixing bowl.
Add your herbs, grated garlic, salt, pepper and butter, (break the butter into little bits) and use your hands and carefully mix everything well so the potato slices are coated nicely.
Layer the slices in your dish, covering all the gaps, keep layering until done.
Add the milk / cream and gently push down the potatoes to coat them with the liquid
**** Remember, if using milk, add 1 Tablespoon Cornstarch to the milk, stir to dissolve then add to the potatoes.
Place in a baking tray (to catch any spills). Put in the oven for cooking. Depending on how large your dish, cooking times will be between 1 and 1 1/2 hours. A guide will be the golden colour on the top, and also if you poke a knife in the potatoes, you can feel if they are cooked.
When you are ready to serve, use a knife to cut the portions, and then a slotted spoon to scoop the potatoes. If you have used milk there will be a little liquid left in the bottom of the dish. I sometimes use this liquid to add to a soup....it's delicious and I don't like to throw things away!