Potato and Vegetable Dauphinoise (Gluten Free)

This is a perfect dish to go with meat and fish, roasts or nut roasts, quiches and salads its really very versatile.   I have not meant very many people who do not like this!!  If you have a food processor this is a very easy dish to prepare actually, as you can run this through the slicing attachment. I have a magimix and this is one gadget I wouldn’t be without!! This makes it a fairly quick dish to rattle though, then pop it in the oven to cook and serve so great for a dinner party, or prepare in advance or precook too. This can be frozen and then taken out the freezer when needed too.

This should feed a hungry family of 6/8 when eating with meat and vegetables or how ever your serving it but you get the idea.

So you will need:

1kg vegetables such as sweet potato, potato, butternut squash, carrots, parsnip, swede

3 medium size onions

284 ml carton of Double cream

250ml of semi skimmed Milk

Large sprig of fresh rosemary chopped

About 10 sprigs of fresh thyme leaves removed or rosemary springs or even both.

1/4 grated nutmeg

Salt and pepper

Method:

1. Preheat the oven to 180’c fan assisted oven or 200’c non fan.

2. Peel the potatoes and with a food processor run them through a food processor on a sliver attachment so you have thin slices. Do the same with the onions and pour into a large baking dish.

3. Sprinkle over the fresh herbs and grate the nutmeg and add a generous amount of salt and pepper.

3. Pour over the cream and milk and pop into the oven on a medium shelf for 50-60 minutes until the cream has been mostly absorbed and the top is browned.img_4302

 

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