Simplified Potato Dauphinoise with Shallots
Main Dishes • Mediterranean
Description
Simplified Potato Dauphinoise with Shallots
Ingredients
- Salad Potatoes 6 pieces
- Cream 22% 10 fl oz
- Shallot 2 pieces
- Nutmeg a pinch
- Chicken Broth 5 fl oz
- Salt to taste
- Ground Black Pepper to taste
- Grated Pecorino Pepato Cheese 3 tablespoons
Step-by-Step Guide
Step 1
Peel and slice the potatoes and shallots into thin rounds.
Step 2
Grease a baking dish with oil and layer the potatoes and shallots. Pour the chicken broth at the bottom; it will add flavor and prevent the cream from sticking to the bottom of the dish.
Step 3
Season with salt, pepper, and ground or grated nutmeg. You can also add garlic and other spices to taste. Pour the cream evenly over everything; it should cover most of the potatoes.
Step 4
Cover the baking dish with a lid or foil; if using foil, make a couple of small holes to prevent the potatoes from boiling. Place in a preheated oven at 355°F for about an hour.
Step 5
Remove the dish from the oven, take off the lid or foil, and sprinkle with grated cheese. Leave the dish uncovered and return it to the oven for another 15–20 minutes.
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