{"id":19428,"date":"2022-07-25T17:04:47","date_gmt":"2022-07-25T16:04:47","guid":{"rendered":"http:\/\/blackgarlickitchen.co.uk.servepreview.net\/?page_id=19428"},"modified":"2024-09-08T19:44:02","modified_gmt":"2024-09-08T18:44:02","slug":"black-garlic-potatoes-dauphinoise","status":"publish","type":"page","link":"https:\/\/blackgarlickitchen.co.uk\/index.php\/black-garlic-potatoes-dauphinoise\/","title":{"rendered":"Black Garlic Potatoes Dauphinoise"},"content":{"rendered":"\t\t
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Black Garlic Potatoes Dauphinoise<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Potatoes dauphinoise made with layers of finely sliced potatoes baked in cream, butter and cheese with a BGK twist of a hint of Black Garlic.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Prep:<\/strong> 15 mins + simmering potatoes | Cook:<\/strong> 30-40 mins | Serves:<\/strong>\u00a06<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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V:<\/strong>\u00a0use vegetarian cheese alternative<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Ingredients<\/span><\/p>

  • Butter for greasing<\/span><\/li>
  • 500ml double cream<\/li>
  • 500ml milk<\/li>
  • 3 cloves white garlic \u2013 crushed<\/li>
  • 2 tbsp Black Garlic Paste<\/b><\/li>
  • Salt and freshly ground black pepper<\/li>
  • 1kg King Edward or Maris Piper potatoes \u2013 peeled and thinly sliced (4mm approx.)<\/li>
  • 50g butter<\/li>
  • Black Garlic Seasoning\u00a0<\/b>or salt and freshly ground pepper<\/li>
  • 100g grated Gruy\u00e8<\/span>re cheese or vegetarian alternative<\/li><\/ul><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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    Method<\/span><\/p>

    • Preheat the oven to 190C\/170Cfan\/Gas5.<\/li>
    • Grease a gratin dish (32cm x 25cm approx.) with butter.<\/li>
    • Tip the double cream and milk into a large saucepan. Add the white garlic and Black Garlic Paste. Season with salt and freshly ground black pepper. Bring to a simmer.<\/li>
    • Add the potato slices to the garlic-infused milk. Simmer until the potatoes are nearly cooked. The cooking time depends on the thickness of the potatoes.<\/li>
    • Remove the potatoes with a slotted spoon and arrange in layers in the greased gratin dish.\u00a0<\/li>
    • Pour over the infused cream. Dot butter over the top. Season with Black Garlic Seasoning or salt and freshly ground black pepper. Scatter over the Gruy\u00e8re cheese or vegetarian alternative.<\/li>
    • Bake for 30 \u2013 40 minutes until the potatoes are tender and browned.\u00a0<\/li>
    • Leave to stand for 5 minutes before serving.<\/li><\/ul>
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      Top Tip: <\/b>choose a starchy\/floury variety of potato which will help thicken the cream.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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