FRIJE

Name: Dauphinoise Quails | 3-7
Prep time: 30 min
Cook time: 100 min
Yield: 4 servings
Ingredients: 600 g of potato; 1 garlic clove; 2 teaspoon of margarine; 4 tablespoon of light cream (12-15%); 1 egg; 200 ml of skim milk; 1 teaspoon of nutmeg; 260 g of quail; 1 teaspoon of Provence herb; 1 pinch of salt; 1 pinch of pepper

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Dauphinoise Quails | 3-7

Creamy potatoes, succulent meat...Enjoy your meal!

Weight Watchers

Course: Main course

Preparation time: 30 minutes

Cooking time: 100 minutes

Instructions

1. 1. Preheat the oven to 200°C (400°F). Wash and peel the potatoes. Take an ovenproof dish. Rub the inside with garlic and spread a teaspoon of margarine.
2. 2. Cut the potatoes into thin slices and spread them in a dish. Season with salt and pepper. Beat the sour cream, egg, milk, and nutmeg. Pour this mixture over the potatoes. Cover the dish with aluminum foil and cook in a hot oven for 1 hour.
3. 3. Wash the quails, season with salt and pepper. Sauté them in a pan with a teaspoon of margarine and the herbs de Provence. Then place them on top of the potatoes, pressing them in slightly. Set the oven thermostat to 7 and bake for about 30 minutes to finish cooking.