Dauphinoise

Easy Dauphinoise potatoes

Easy Dauphinoise Potatoes

Ingredients

SERVES 8.

• thin slices of potato slow cooked in the oven with cream and garlic.
• 500ml double cream
• 500ml milk
• 3 garlic cloves
• 8 large King Edward or Maris Piper potatoes
• 100g grated gruyere cheese (optional)

Method

1. Heat oven to 190C/170C fan/gas 5
2. Tip 500ml double cream, 500ml milk and 3 garlic cloves into a large saucepan and bring to a simmer
3. Slice 8 large potatoes very finely, about 3-4mm, add them to the cream and simmer for 3 mins until just cooked
4. Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan
5. Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish so that they are about 5cm in depth
6. Pour over the garlic infused cream (discarding the garlic) – just enough to seep through the layers and leave a little moisture on the surface
7. Scatter over 100g grated gruyere cheese, if using, then bake for 30 mins until the potatoes are soft and browned – increase the heat for 5 mins if not brown enough