about a kilogram of peeled medium sized potatoes,
4 cloves of fresh garlic chopped fine - not minced.
some butter.
grated parmesan cheese - about 250g
salt and pepper.
Cream - up to 500ml
Slice the whole potatoes as thinly as you can manage, I use an electric slicer or a hand held veg slicer. In a greased ovenproof dish (I always use a round one) arrange the sclices fanning over each other in the classic dauphinoise fish scale style. Season well with salt and pepper, add a few dabs of butter, sprinkle a pinch of chopped garlic and add a bit of parmesan cheese. Fan the next layer of potato slices in the opposite direction and repeat the process until you fill your dish to just below the top. Add the cream and voila!
This all takes a bit of time, so you could make your fire beforehand but you need a fair amount of heat so best to prep and then begin the fire.
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| This is a kettle braai my dad made out of an old copper geyser |
Build your fire like you normally would in your kettle braai, I use briquettes and when they are all ignited I add a small piece of hardwood bosveldhout like Kameeldoring gives the best smoky flavor. Pop your dauphinois in and cover with the lid, insuring you open the vents to allow air flow.
It takes about an hour, sometimes I run out of heat (this depends on the quality of the braai-briquettes) and then I finish it of in a moderate oven 180 degrees celcius. Use a skewer to test if its read, let stand for 10 min and serve.
I have also used Peti Pans and Courgettes giving them the same treatment - looks gorgeous and is delicious!
Bon Appetit!
