Thursday, 1 February 2018

Kamikaze Cook Returns Sweet Potato Dauphinoise

Welcome to another edition of Claires Kamizae cooks where I put Michelin chefs to shame in my Kamizae nature of cooking of cooking on a whim and a prayer.


Ingredients 

A few sweet potatoes 

100 ml of milk 

Splurge of cream 

And that bit of cream cheese Philadelphia thrown in as well 
Crushed garlic to taste 
Springs of thyme ( make sure your don't leave any woody pits in ) 
Chopped onion ( chopped like a ninja )

Grated cheese of choice

Method 

Preheat the oven to 200 c / or 180c if a fan oven that’s around Gas Mark 6 

Fry the onion you’ve chopped like a ninja along with the thyme , salt pepper and garlic for 10 minutes until they have softened.

With the onions softened add the milk and cream to the pan and simmer, this will infuse the garlic and herbs in the cream.

Meanwhile carefully silver the potatoes thinly and evenly layer half the sweet potatoes into an oven proof dish.Then pour half of the onions in the milk and cream over the potatoes .

Then put the remaining slices of sweet potato into the dish and pour over the remaking milk and cream.
Grate the your cheese of choice over the top and bake for 40-45 minutes until the potatoes are soft all the way through.


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