Dauphinoise with ceps
Recette proposée par La Grande Épicerie de Paris
Preparation 40 minutes
Cooking 55 minutes
2 - 4 good sized fresh ceps | 2 shallots | 150 ml olive oil | 600 g Agata or Samba potatoes | 250 ml whipping cream | 500 ml milk | Salt | 3 cloves of garlic | 10 g powdered nutmeg
1Making the cep duxelle:
Chop the ceps and shallots.
Sautee the shallots and ceps for 10 to 15 minutes over a medium heat.
2Making the dauphinoise:
Peel the potatoes and slice into 4/5 millimetre circles.
In a bowl, season with pre-chopped garlic and salt.
Mix the cream, milk and nutmeg.
In a dish (or individual mini casseroles), place the ceps in the base of the dish, then cover with the potato rounds.
Pour over the cream and milk mixture to within half a centimetre of the rim.
Bake at 230 degrees for 40 to 45 minutes, then enjoy.
Chef's tips: Butter the dish or mini casseroles before filling.