Potato and chestnuts dauphinois

True Love
6 servings
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Starch

By Food24 November 03 2009
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Ingredients (9)

15.00 g margarine
1.00 kg potatoes — peeled and thinly sliced
75.00 g chestnuts — peeled, chopped
2.00 garlic — cloves, crushed
125.00 g cheddar cheese — grated
250.00 ml cream — fresh
200.00 ml milk — boiling
3.00 ml nutmeg — ground
sea salt and freshly ground black pepper
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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).



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