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39013792 04cf 4861 893f 93102055aaf3  2016 03 23 22 06 59
Natalie Sawyers
Natalie Sawyers

Beef bourguignon with dauphinois potatoes

Dauphinois: Heat cream, garlic and nutmeg in a pan. Once simmering take off the heat and discard all but the cream. Layer thinly sliced potatoes, seasoning as you go, in a dish filling it to the top. Once assembled, pour over the cream a little at a time. Finally add a knob of butter to the top and bake for thirty mins.