By’eck! Hot Dauphinoise Potatoes
A tasty hearty side dish. Our twist on the classic dish. It doesn’t look appetising from the photograph but trust us it is yummy!
| Servings |
| 4people |
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Ingredients
- 600g potatoeswashed and thinly sliced
- 350ml milk
- 2cloves garliccrushed
- 2small red onionshalved and thinly sliced
- 300ml double cream
- 2tbsp By’eck! Hot Sauce
- 100g grated cheese
- salt and pepper
Instructions
- Pre-heat your oven to 190C.
- Place the potatoes into a pan with the milk, butter and garlic. Bring to the boil and simmer for 10 minutes.
- Turn off the heat and add the red onions.
- Mix together the cream, By’eck! Hot Sauce, cheese, salt and pepper, and stir in to the potato mix.
- Pour in to an ovenproof dish and spread out and flatten using a palette knife or a spoon.
- Bake in the oven for 60 mins. When cooked, remove from the oven cover with foil and leave for 5 minutes then serve.
Recipe Notes
