Name: Potato Dauphinoise
Ingredients: 200 ml Double cream; (7fl oz); 100 ml Milk; (3 1/2fl oz); 1 Glove garlic; crushed; 1 Sprig thyme; Salt and freshly ground black pepper; 500 g Potatoes; peeled and sliced; ; (approximately 4mm; ; thick) (1lb 2oz)

You see, if we hold back one tiny speck, we are not yielded. There are no degrees of “yieldedness.” It is all or nothing. If we say that we are yielded in every single area of our life, but are holding back in one tiny area, then we are not yielded. A burnt offering is totally burnt. You do not get a leg to keep for yourself. If we hold back one tiny speck from the Lord, we have not put our all on the altar! Others may never know, but God does. We may LOOK quite spiritual, but if we are holding back “just a little,” we are not yielded. When we put self on the altar, we are reckoning self to be dead – not sick, or lame, or almost dead, but DEAD! Death knows no degrees. We are to put our ALL on the altar.

J. Delany

CATEGORY	CUISINE	TAG	YIELD
Dairy	French	Sainsbury10	6	servings

INGREDIENTS

200	ml	Double cream; (7fl oz)
100	ml	Milk; (3 1/2fl oz)
1		Glove garlic; crushed
1		Sprig thyme
		Salt and freshly ground black pepper
500	g	Potatoes; peeled and sliced
		; (approximately 4mm
		; thick) (1lb 2oz)

INSTRUCTIONS

Preheat the oven to 190 C, 375 F, Gas Mark 5.
In a saucepan bring the cream, milk, garlic and thyme to the boil. Season
with salt and freshly ground black pepper.
Layer the potato into a 18cm (7 inch) ovenproof dish and pour over the
cream mixture.
Place the dish in the preheated oven and cook for 1 hour, until the potato
is tender. If the top starts to brown too quickly cover with foil.
Notes Serve with meat or fish.
Converted by MC_Buster.
NOTES : French classic potato dish of layered potato with cream and garlic.
Converted by MM_Buster v2.0l.

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