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Add a photoServings: 12
Ingredients
- 1 x little melted butter
- 1 2/5 kg old potatoes washed
- 1 x salt and freshly grnd black pepper
- 1 clv garlic crushed
- 450 ml chicken stock or possibly water and 2 chicken stock cubes
- 1 x little minced fresh parsley
Directions
- Line the base and sides of a small roasting tin with greaseproof or possibly nonstick baking paper and brush generously with melted butter.
- Peel and thinly slice the potatoes. Arrange the slices in the roasting tin seasoning between the layers.
- Blend the crushed garlic with the stock and pour some in between the layers and some over the top.
- Bake on the lowest set of runners in the roasting oven covered with buttered paper for about 45 min.
- Turn around halfway through the cooking time.
- When the potatoes are tender remote from the oven and leave to become completely cool.
- Using a 65mm diameter scone cutter stamp out twelve round potato cakes.
- If the scone cutter is hot it will slice through the potatoes more easily. (All the rather tatty looking odd pcs of potato left over can be put in a shallow buttered dish levelled and dotted with butter then browned in the roasting oven for about 15 min and served for supper.)
- Arrange the round cakes on well buttered lift off paper on a baking sheet brush each with butter and reheat for 12 min in the top of the roasting oven till warm and brown.
- Scatter with minced parsley.
- A wonderful way to serve up potatoes which can be prepared ahead and reheated to serve.Traditionally dauphinoise potatoes are made with cream that is delicious but rather rich. If this is how you like them add in 450m double cream instead of the stock. It is much easier to cut through the potato with the cutter when completely cool ie straight from the fridge.
- Makes 12 cakes to serve about 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 12 servings | |
| Calories 73 | |
| Calories from Fat 4 | 5% |
| Total Fat 0.46g | 1% |
| Saturated Fat 0.25g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 67mg | 3% |
| Potassium 400mg | 11% |
| Total Carbs 15.51g | 4% |
| Dietary Fiber 2.1g | 7% |
| Sugars 0.69g | 0% |
| Protein 2.16g | 3% |
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