Dauphinoise (or Potato Dauphinoise)
recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
also does his own recipe Newsletter
so if you would like to subscribe to it then click
Garlic clove, halved
1oz, (2 tablespoons) butter
2lb potatoes, peeled and cut into 1/4 inch slices
1 teaspoon salt
1 teaspoon black pepper
6oz, (1 1/2 cups) cheddar cheese, grated
1 egg, lightly beaten
10 fl. oz. (1 1/4 cups) milk, scalded
1/8 teaspoon grated nutmeg
the oven until fairly hot 375F (190C).
the garlic over the bottom and sides of a medium
sized baking dish.
the dish with half the butter.
about 1/3 of the potato slices in the baking
dish and sprinkle over 1/2 teaspoon of the salt,
1/2 teaspoon of the pepper and 1oz (1/4 cup)
of the grated cheese.
with another 1/3 potatoes. Sprinkle on the remaining
salt and pepper and a further 1oz (1/4 cup)
cheese and top with remaining potato slices.
a small saucepan, beat the egg, milk and nutmeg
together with a fork until they are well blended.
Place the pan over moderate heat and bring to
from heat and pour the mixture into the baking
the remaining grated cheese over the top.
the remaining butter into small pieces and dot
them on top.
the baking dish in oven and bake 45 - 50 minutes,
or until potatoes are tender but still firm.
from oven and serve.