Truffle Potato Dauphinoise
perfect for sharing
The quantities provided above are averages only.
Ingredients
600 grams
Potatoes
110 grams
Creme Fraiche
(Contains Milk)
2 pack(s)
Truffle Oil
1 unit(s)
Garlic
1 sachet(s)
Beef Stock
(May be present Cereals containing gluten)
1 unit(s)
Grated Italian Style Hard Cheese
(Contains Milk)
Not included in your delivery
to taste
Oil
to taste
Water
¼ tsp
Salt
¼ tsp
Pepper
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and slice the potatoes into ½ cm thick rounds.
Peel and grate the garlic (or use a garlic press).
Place a pot over medium-high heat with a drizzle of oil.
Once hot, fry the garlic for 1 min. Add 125ml water, stock and creme fraiche.
Carefully add the potatoes to the sauce. Season with ¼ tsp salt and ¼ tsp pepper.
Bring to the boil, cover and lower heat to medium.
Simmer until potatoes are parboiled, stirring regularly, 15-20 mins, then add the truffle oil and stir to combine.
Carefully transfer the parboiled potatoes and truffle sauce to an appropriately-sized oven dish. Scatter over the Italian hard cheese
Pop into the oven and bake until the sauce is bubbling and the potatoes are cooked through, 15-20 mins.
TIP: You want the dauphinoise to be 2-3 cm thick—keep this in mind when choosing an oven dish.
