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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
- Heat oven to 190C/170C fan/gas 5
- Tip 500ml double cream, 500ml milk and 3 garlic cloves into a large saucepan and bring to a simmer
- Slice 8 large potatoes very finely, about 3-4mm, add them to the cream and simmer for 3 mins until just cooked
- Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan
- Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish so that they are about 5cm in depth
- Pour over the garlic infused cream (discarding the garlic) – just enough to seep through the layers and leave a little moisture on the surface
- 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
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