Dauphinoise Potatoes are Potatoes baked with Milk and Cream. Line a Brownie pan with greaseproof paper and layer the Potatoes in an overlapping pattern
It is loosely based on something which my friend Kathy did in her crock pot, except I did it in the oven with parboiled potatoes, and I used cream instead of soup, etc
Scrub and halve the potatoes. Drain the potatoes and squeeze the garlic out of the skins. Brown the potatoes, add the garlic and herb mix and fry for a further thirty seconds, stirring well
Scrub the potatoes and place them in a pan of water with adding some salt. Drain the access water and allow the potatoes to cool a little until you can handle them
I just love potatoes. This may well be my favourite way of eating potatoes. *Boulangere Potatoes*. Peel the onions and potatoes and then slice them very thinly using a mandoline or a food processor
I’m sure that if these fabulous Hasselback Potatoes had ever been offered I’d have been as delighted as I was with my wonderful plate of buttery cabbage
I was going to make Dauphinoise Potatoes to go with our Easter ham, but then I decided to make a potato dish instead that I had not made in a very long time
Brunch potatoes – Herby roasted potatoes with bacon and onions and topped with a fried egg. Sometimes dinners like that end up as a strange mismatch of things, never to be repeated and at other times they just seem to come together into something perfect, and that’s what happened with these brunch potatoes
