Cooking For 1966 Potato Dauphinois

Press, Volume CVI, Issue 31153, 1 September 1966, Page 2

Cooking For 1966 Potato Dauphinois

[By CELIA TIMMS] There are so many ways of serving potatoes that I frequently regret that so few of these different methods are used. Potatoes can form the basis of many light dishes or can provide a much more exciting accompaniment to a main dish. Here is a way of cooking potato dauphinois. You will need: 1 clove of garlic lib potatoes loz grated cheese Grated nutmeg, pepper, salt 1 small egg i pint light cream or evaporated milk loz butter. Method: Butter an ovenproof dish well, crush the garlic clove under a knife with a little salt and sprinkle it in the dish. Peel the potatoes, slice them paper thin and spread them in the dish in regular rows, seasoning between each row with pepper, salt, nutmeg and a little of the grated cheese. Beat the

egg, bring the cream to the boil and pour it. on to the beaten egg; pour this over the potatoes, dot with nuts of butter and sprinkle with remaining cheese —or more if desired. Bake in a moderately hot oven (375 degrees) for three-quarters of an hour.