Nigel Slater’s recipe for smoked mackerel and potato dauphinoise
A creamy, fishy, baked spud treat
from Recipes | The Guardian https://ift.tt/Sqcb89D
via IFTTT
Scrub and peel 500g of potatoes – I like to use the waxy, yellow-fleshed varieties for this, but any potato will work – then slice no thicker than a pound coin. Preheat the oven to 190C/gas mark 5.
In a large jug, mix together 300ml of double cream and 200ml of full-cream milk. Add salt, ground black pepper, 1 tbsp of grain mustard and 3 bay leaves. Pull the leaves from a few bushy little sprigs of thyme, enough to give you 1 tbsp of leaves, then roughly chop them and stir them in.
Continue reading...from Recipes | The Guardian https://ift.tt/Sqcb89D
via IFTTT
Comments
Post a Comment