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miscellaneous | dauphinoise potatoes

Serves 2-4

It is quite hard to re-work creamy dishes when you can't use dairy. This one is actually pretty tasty and can be served with lots of dishes if you wanted to use something different to mashed or jacket or boiled or roasted potatoes.

Wheat free, dairy free, nut free, meat free version...

Ingredients...

Optional:

Method...

  1. Preheat the oven to 170ºC.
  2. Grease the bottom of a baking dish with a little oil, just to coat it. Then put one layer of potato slices and then one layer of onion.
  3. Sprinkle a little salt, some garlic and then grind some pepper.
  4. Repeat until a potato layer is the final layer.
  5. In a pan, heat the oat cream, milk with the bay leaf and nutmeg added.
  6. Stir frequently until it comes to the boil. Add a few dashes of Worcestershire sauce if you wish.
  7. Take the bay leaf out.
  8. Pour over the potato and onion.
  9. If you wish, sprinkle with pinch of thyme.
  10. Cover with foil and put into the oven.
  11. Cook for ¾ -1 hour with foil on.
  12. Take foil off and cook for 20-25 minutes.

Maybe serve with...

Green beans and vegetables if using as a main dish, or team with something like the pepper paprikash or mushroom provençal if serving as side dish.

For those able to eat dairy ...

Instead of rice milk and soya cream, use double cream and add cheese

For those able to eat meat...

Bacon wrapped leeks, casseroled lamb, beef and pork dishes.

For those who can eat fish...

Serve with a baked or steamed fish

If you have potatoes left, see the potato wedges, the mashed potato and the rosemary roast potatoes. If you have rice milk leftover, see the banana smoothie, the rice pudding and the hot chocolate.


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