Potato and chestnuts dauphinois

Recipe from: 12/1/1998 12:00:00 AM
Ingredients 9
Servings 6
Time

Ingredients

  • 15
    g
    margarine
  • 1
    kg
    potatoes, peeled and thinly sliced
  • 75
    g
    chestnuts, peeled and chopped
  • 2
    cloves garlic, crushed
  • 125
    g
    Cheddar cheese, grated
  • 250
    ml
    fresh cream
  • 200
    ml
    boiling milk
  • 3
    ml
    nutmeg
  • salt and freshly ground black pepper
 

Method

 
1. Use margarine to grease a large baking dish. Layer half the potatoes, chestnuts, garlic and cheese. Repeat again to make second layer. 2. Beat together cream, hot milk, nutmeg and seasoning. Pour evenly over the top. 3. Place in oven, under the goose, at 160 ºC for 1 1/2 hours or until golden and tender when pierced with a knife. If top begins to brown too quickly, cover with foil. Serve with Crispy roast goose (see recipe).
 

Read more on: starch  |  bake
 

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