Recipe Archives->Vegetables->Rosti 06

Rosti Dauphinoise
Serving Size: 4

500 grams potatoes, such as Maris piper or King Edward
2 garlic cloves, crushed
85 grams (3 oz) Gruyere cheese
284 ml double cream
25 grams (1 oz) butter

Preheat the oven to 180 C/Gas 4/fan oven 160 C. Peel and coarsely
grate the potatoes, ideally using a sturdy box grater (don't use
the grater attachment on a food processor - it makes them too wet).

Lightly butter a 1.2 litre/2 pint deep ovenproof dish. Mix the
potatoes, garlic, gruyere and double cream and season. Pour into
the prepared dish.  Dot the top with butter and bake for 40 minutes
until golden and cooked through.

Printable version: rosti06.txt.