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A super-speedy version of the classic potato dauphinoise. This clever recipe uses the hob to kickstart the cooking, resulting in a delicious, creamy, cheesy, and melt-in-your-mouth side dish in under 30 minutes.
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Slice potatoes and onions using a food processor and place in a roasting tray. → Add cream, seasonings, herbs, and a little boiling water to the tray. → Cook on the hob, covered with foil, for 6 minutes. → Uncover, top generously with grated Parmesan cheese. → Bake at 220°C / 425°F for 15 minutes until golden and bubbly.
Slice potatoes and onions using a food processor and place in a roasting tray. → Add cream, seasonings, herbs, and a little boiling water to the tray. → Cook on the hob, covered with foil, for 6 minutes. → Uncover, top generously with grated Parmesan cheese. → Bake at 220°C / 425°F for 15 minutes until golden and bubbly.
A super-speedy version of the classic potato dauphinoise. This clever recipe uses the hob to kickstart the cooking, resulting in a delicious, creamy, cheesy, and melt-in-your-mouth side dish in under 30 minutes.
Using a food processor with the slicing attachment, slice the potatoes thinly. Transfer them to a large roasting tray.
Slice the red onion in the food processor and add it to the tray with the potatoes.
Season the potatoes and onions with a good pinch of salt and pepper. Pour over the cream.
Place the tray over two hobs on a high heat. Add the bay leaves, a sprig of thyme, and enough boiling water to come about a quarter of the way up the ingredients.
Add the flavour boosters: break up the anchovy fillets with your hands and scatter them in, crush in the garlic clove (unpeeled), and finely grate over the nutmeg and a little Parmesan cheese. Give everything a good mix.
This recipe is a time-saving 'cheat's' version. Pre-cooking on the hob is the key to getting it done quickly.
Using a food processor is essential for getting the potatoes and onions sliced thinly and evenly in seconds.
Don't be afraid of the anchovies! They will melt into the sauce and provide a deep, savory, salty flavor, not a fishy one.
There's no need to peel the garlic; crushing it in with the skin on adds flavour and saves time.
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