Gratin Dauphinois
-1,2kg (4pounds) ruby lou patatoes, peeled
-100g (3ounces) butter, melted
1 ) Preheat oven to 240°C/475°F.
Oil a shallow 2-litre (8-cup), 26cm (10½ -inch) round baking dish.
2 ) Using sharp knife, mandoline or V-slicer, slice potatoes into 2mm ( 1/8
-inch) slices ; pat dry with absorbent paper.
Place a single layer of potato, slightly overlapping, into baking dish; brush with a little of the butter.
Continue layering remaining potato and butter.
3 ) Cover dish with foil ; bake 20 minutes. Remove foil ; use metal spatula to press down on potato.
4 ) Reduce oven to 220°C/425°F ; bake, uncovered, about 30 minutes or until top is crisp and browned.
Cut into wedges to serve
-1,2kg (4pounds) ruby lou patatoes, peeled
-100g (3ounces) butter, melted
1 ) Preheat oven to 240°C/475°F.
Oil a shallow 2-litre (8-cup), 26cm (10½ -inch) round baking dish.
2 ) Using sharp knife, mandoline or V-slicer, slice potatoes into 2mm ( 1/8
-inch) slices ; pat dry with absorbent paper.
Place a single layer of potato, slightly overlapping, into baking dish; brush with a little of the butter.
Continue layering remaining potato and butter.
3 ) Cover dish with foil ; bake 20 minutes. Remove foil ; use metal spatula to press down on potato.
4 ) Reduce oven to 220°C/425°F ; bake, uncovered, about 30 minutes or until top is crisp and browned.
Cut into wedges to serve