DAUPHINOIS POTATOES WITH SHRIMP AND ROASTED CHERRY TOMATOES

Name: Dauphinois Potatoes with Shrimp and Roasted Cherry Tomatoes
Cook time: 1 h
Ingredients: 4 large floury potatoes (e.g. Rooster) (approximately 1 kg); 2 garlic cloves, peeled and chopped; 300ml cream; 200ml semi-skimmed milk; 1 teasp. rapeseed or olive oil; 2 bunches of cherry tomatoes; Butter; 1 shallot, peeled and finely chopped; 75ml white wine; 75ml fish stock; 50g grey shrimp, peeled; Parmesan cheese; Salt and freshly ground black pepper

Zutaten für 4 personen

4 large floury potatoes (e.g. Rooster) (approximately 1 kg)
2 garlic cloves, peeled and chopped
300ml cream
200ml semi-skimmed milk
1 teasp. rapeseed or olive oil
2 bunches of cherry tomatoes
Butter
1 shallot, peeled and finely chopped
75ml white wine
75ml fish stock
50g grey shrimp, peeled
Parmesan cheese
Salt and freshly ground black pepper

DAUPHINOIS POTATOES WITH SHRIMP AND ROASTED CHERRY TOMATOES

EUPOTATOES27699 5 website 820x480 recipes 98

Koch-/Backzeit: 60 MIN

A gourmet and comforting recipe that the whole family will love; potato bake with cream and semi-skimmed milk for the melt-in-the-mouth texture!

Preheat the oven to Gas Mark 6, 200°C (400°F).
Peel the potatoes, wash them and cut them into thin slices.
Peel and chop the garlic.
Bring the milk and cream to the boil, add the potato slices and garlic, season with salt and pepper and leave to cook for about 15 minutes.
Arrange the potato slices in a casserole dish and sprinkle with the cream mixture.
Cover the dish with aluminium foil and place in the oven.
Cook for 15 minutes, remove the foil from the dish and cook for another 15 minutes. Make the roasted cherry tomatoes
Pour a dash of olive oil over the tomatoes and sprinkle with some sea salt and pepper. Roast them for about twenty minutes in an ovenproof dish at Gas Mark 2, 150°C (300°F).