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Whats for tea tonight then smb?


Everything on tonights tea list sounds yummy.

My keep fit class on a Monday so I don't have tea, have a big dinner instead. Two cod peicesn in batter, peas carrots and sweetcorn and bread and butter
 
VenisonsMullet said:
Awesome. Care to share the recipe?
Click to expand...


I don't use precise quantities - I just use a method that usually works for me.

You'll need 4 or 5 large Baking Taties or a bag of Maris Piper tatties. (only use floury taties and NEVER use waxy taties, as they just don't work for Dauphinoise)

Slice the taties thinly and rinse under cold water to get rid of the starch.

Put taties in a pan and cover with milk, and add salt, then parboil the tatties until almost soft, & just about cooked.

Drain the taties carefully, trying not to break them up.

Set aside the milk used to boil taties in.

Butter a large deep dish, and put a layer of the cooked taties on the bottom of the dish.

Then grate on some strong cheese and a few sprinkles of finely chopped garlic, and add a good pinch of salt & black pepper (and a pinch of grated nutmeg, if you prefer it)

Repeat the layers of taties, cheese, garlic, salt, black pepper & grated nutmeg, until the dish is almost filled.

When the dish is almost full of layered taties, pour the milk onto the taties, or add a mixture of milk and double cream, until taties are almost, but not totally covered.

Grate some more cheese on top of the mixture and bake in an oven on Gas mark 4 (180C/350F) until the milk has fully evaporated and the top of the taties are browned.

If you find you still have surplus milk in the dish, after baking the taties in the oven, just carefully drain off, the surplus milk.
 
Horley Chorley said:
I don't use precise quantities - I just use a method that usually works for me.

You'll need 4 or 5 large Baking Taties or a bag of Maris Piper tatties. (only use floury taties and NEVER use waxy taties, as they just don't work for Dauphinoise)

Slice the taties thinly and rinse under cold water to get rid of the starch.

Put taties in a pan and cover with milk, and add salt, then parboil the tatties until almost soft, & just about cooked.

Drain the taties carefully, trying not to break them up.

Set aside the milk used to boil taties in.

Butter a large deep dish, and put a layer of the cooked taties on the bottom of the dish.

Then grate on some strong cheese and a few sprinkles of finely chopped garlic, and add a good pinch of salt & black pepper (and a pinch of grated nutmeg, if you prefer it)

Repeat the layers of taties, cheese, garlic, salt, black pepper & grated nutmeg, until the dish is almost filled.

When the dish is almost full of layered taties, pour the milk onto the taties, or add a mixture of milk and double cream, until taties are almost, but not totally covered.

Grate some more cheese on top of the mixture and bake in an oven on Gas mark 4 (180C/350F) until the milk has fully evaporated and the top of the taties are browned.

If you find you still have surplus milk in the dish, after baking the taties in the oven, just carefully drain off, the surplus milk.
Click to expand...
Superb. It's not a million miles away from the dauphinoise recipe I use. Normally it's a side dish to steak, but I can see your version being a main meal.
Thanks for sharing
 
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