toodle.
Websites
Competitions Time
Competitions Whale
Directive Watch
FlyPigeonFly
Sheffield Gigs
Strike Calendar
Toodle
Other Projects
Amazingly Fresh Deals
Recipe Search
Maps
Historic Pubs
Places
Open Source Projects
Potato Dauphinoise with Vignotte Cheese
Potatoes cooked in a creamy Vignotte cheese sauce and baked until golden brown and bubbling.
Vegetarian
Side Dish
Cheese
French
Potato
Estimated Nutrition
Calories
1135.2
kcal / serving
1135.2 kcal total
Carbs
26.8
g
per serving
26.8 g total
Fat
108.4
g
per serving
108.4 g total
Protein
14.5
g
per serving
14.5 g total
Cook Time
20
minutes
Serves
1
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Dairy
150
ml
Double Cream
100
g
Vignotte Cheese
crumbled
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground
Vegetables
1
piece
King Edward Potatoes
peeled and thinly sliced on a mandoline
Method
1
Preheat the oven to 180°C.
2
Heat the cream in a pan until it almost reaches a boil.
3
Reduce the heat and stir in the crumbled cheese until melted.
4
Season with salt and pepper and add the potato slices.
5
Cook for 4 to 5 minutes over low heat.
6
Transfer the mixture to an ovenproof gratin dish.
7
Bake for 12 to 15 minutes until golden-brown and bubbling.