potatoes and burgers
Potatoes Dauphinoise Serves 4-6
750g- 1kg evenly shaped potatoes, peeled and thinly sliced 1 garlic clove, peeled and halved butter, for greasing 1 tsp freshly grated nutmeg 300ml (1/2 pint) single cream 75g (3 oz) cheese, grated salt and freshly ground pepper Cook the potatoes in a saucepan of highly salted boiling water for 5minutes. Drain and cool slightly. Rub the cut garlic clove around the inside of the ovenproof dish. Grease the dish with plenty of butter. Arrange the potatoes in layer, sprinkling each layer with nutmeg, salt, and pepper. Pour the cream over the potatoes. Sprinkle the cheese over the surface so that the potatoes are completely covered. Cook, covered, in the center of a preheated oven, 180ºC (350ºF), Gas Mark 4, for about 1-1 ¼ hours, or until the potatoes are cooked through and the cheese topping is crusty and golden brown, uncovering the dish after 45minutes.
Zoe: When I first did this, our oven was not in good condition, and I only had a microwave oven. So I had to make some adjustments. Plus, I had to make trials and errors to "perfect" it, or at least try out different versions. Instead of baking it, I tried to boil the potatoes until they were well done (for me that means pumuputok na yung balat nila). I let them cool, peeled them. I followed that part about the garlic and butter; layered the potatoes, sprinkled with salt, pepper and (not freshly grated) nutmeg. I poured cream over each layer, topped it with cheese. Lately, after the cheese, I top it with Graham crackers breadcrumbs. Put it in the microwave for 2mins. That’s it. We find that it tastes as well even if fresh from the ref. That’s cause the cream is over each layer. I think I was only able to achieve this once without refrigerating. I haven’t been able to duplicate that and I can’t figure out why. Maybe I’ll try doing it without the microwave because the ensemble was already cooked anyway. I would have to do it next time to find out. That’ll be easy because I won’t need an oven or a microwave at all. Sometimes, I make it a little more interesting. I add some tuna flakes and mushrooms with each layer. But since I’m turning ovo-lacto, I’m taking seafood away gradually. I love this recipe! And the nutmeg is really contributory. Trix isn’t fond of it (the aroma of nutmeg), but I think she likes the recipe anyway. And this is really good with the puso ng saging burgers! Just a suggestion. 1 medium puso ng saging (350g) 1 medium onion, sliced finely 4 cloves garlic, diced and minced 2 eggs, beaten 2 tbsp flour 1 cup malunggay leaves or parsley Cook puso ng saging until tender. Sliced finely about the texture of ground meat. Mix all the ingredients. Form patties (or balls, if you wish), then deep fry until golden brown.
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yummmmy!
RUMER said this on June 22, 2005 at 6:31 pm