Recipe detail

Vegetarian dishes Dauphinoise potatoes

30. 3. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Vegetarian dishes

Cuisine: French

Download PDF Download BR2

Program steps

  • Preheating:
  • 140 °C

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1
Hot air
100 %
time icon Termination by time
time icon 01:15 hh:mm
probe icon 140 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 6

Name Value Unit
potatoes 1 kg
whipped cream 33% 500 ml
garlic cloves, finely chopped 3 pcs
salt 50 g
freshly ground black pepper, ground 3 g

Nutrition and allergens

Allergens: 7
Minerals: Ca, Cu, Fe, I, K, Mg, Mn, P, Zn
Vitamins: B, B6, C, K

Nutritional value of one portion Value
Energy 148.3 kJ
Carbohydrate 31.9 g
Fat 0.4 g
Protein 3.4 g
Water 0 g

Directions

Slice the peeled potatoes into thin slices, about 3mm/⅛in thick. Place the slices into a bowl as you cut them.
Trim the ends off the garlic cloves but don't peel. Grate the cloves on a grater. The flesh will go through the fine holes and the skins will be left behind. Scrape the grated garlic flesh into the bowl with the potatoes.
Season the potatoes, to taste, with salt and freshly ground black pepper. Pour the cream over the potatoes and mix well again.
Place the potato slices into the GN container. They should come to just below the top of the dish. Press the potato down with the back of another GN container. The cream should come to just below the top layer of potato (top up with more double cream if necessary).
Place the potatoes in the oven and bake for 1hour and 15 minutes hours at 140°C, or until the potatoes are completely tender.

Recommended accessories

GN container Stainless steel full

GN container Stainless steel full