Prawn and potato dauphinoise
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 450 | millilitres | Double cream; (3/4 pint) |
| 300 | millilitres | Milk; ( 1/2 pint) |
| 1 | Clove garlic; crushed | |
| 3 | Sprigs fresh thyme | |
| 1 | kilograms | Celeriac; (2lb) |
| 1 | kilograms | Potatoes; (2lb) |
| Salt and freshly ground black poepper | ||
Directions
Preheat the oven to 190 C, 375 F, Gas Mark 5.
In a saucepan bring the cream, milk, garlic and thyme to the boil then season with salt and pepper. Allow to cool.
Peel and thinly slice the celeriac and potato into a bowl and season. Place half into a 23cm (9 inch) oven proof dish, arrange the prawns on top and cover with the remaining potato and celeriac mixture.
Pour the cream mixture over.
Place in the preheated oven and cook for approximately 50-60 minutes. If the top browns cover with foil. Converted by MC_Buster.
NOTES : A delicious creamy version of this classic dish with unusual addition of prawns.
Converted by MM_Buster v2.0l.
Related recipes
- Baked new potatoes with prawns
- Classic bistro potato gratin dauphinoise
- Dauphine potatoes
- Duchesse potatoes
- Gratin dauphinoise
- Patates douces dauphine
- Potato bake (gratin dauphinois)
- Potato dauphine
- Potato dauphinoise
- Potatoes dauphine
- Potatoes dauphine recipe
- Potatoes dauphinoise
- Prawn & garlic sauce
- Prawn & spinach bake (marguerite patten)
- Prawn and port sauce
- Prawn and spinach bake
- Prawn cakes
- Prawn pate
- Roasted prawns, spinach, mashed potatoes
- Root vegetable gratin dauphinoise