Stove top potato dauphinoise
This is a simple and speedy way of recreating the deliciously decadent potato dauphinoise that is just as creamy and hearty
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
18
MINUTES
Ingredients
3 shallots, finely sliced
3 garlic cloves, finely sliced
1kg potatoes, peeled and sliced
100ml white wine
500ml vegetable stock
60ml cream
Method
Melt the butter in a large saucepan or casserole and add the shallots and garlic, cooking over a medium high heat. Stir constantly until soft but not coloured.
Add the potatoes and stir for a further 2 minutes. Add the white wine and the stock, bring to the boil and cover.
Reduce the heat to a simmer and cook until the potatoes are tender, about 12 minutes.
Remove the lid and pour in the cream, cooking for a further two minutes.
Serve as a side dish.
