Lou's Potato Dauphinoise

Nothing beats a potato bake as a side at Christmas. This traditional Dauphinoise made without cheese (but optional if you want to add a sprinkle to the top) with potatoes that have been thinly sliced, soaked in garlic, thyme and mustard infused cream and then layered to perfection - ready for you - freezer to oven to table!

Made with ❤️ by Lou

• ABOUT YOUR MEAL
• ABOUT YOUR COOK

• 🍴 Serves 6-8

  Preparation:

  1. Preheat oven to 180 and remove lid.

  2. DEFROSTED: cover with foil, cook for approximately 30 minutes, remove foil and cook a further 45 minutes or until golden across the top.

  FROZEN: Cover loosely with foil and cook for 60 minutes, remove foil and cook for a further 30 minutes or until golden across the top.

  3. Check potato is tender with a skewer, if not, continue cooking until tender. Pour off any excess oil if desired.

  Ingredients: Potato, Cream (milk), Garlic, Thyme, Olive Oil, Dijon Mustard, Butter (milk), Sea Salt, White Pepper

  Contains: milk

• I am a country girl and my love of produce lives with me everyday. I have been cooking from a very young age, guided at first by the skillful and resourceful knowledge of my Mother and then through prolific exploration of food markets, of cooking and nutrition books, learning new techniques, experimenting with ingredients, learning the science of changes with heat and combining ingredients, the art of flavours.

  In a nutshell, I love everything about food and cooking, from the growing and sourcing of fresh quality ingredients, thinking about the flavours, using my skill to create beautiful meals and finally sharing my meals with others. I am focused on meals that are dense with nutrition, that will bring joy to meal times and goodness to your body.

  
  

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