Dauphinoise Potatoes

Dauphinoise Potatoes 10Serves 7

  • A generous knob of unsalted butter
  • 2 garlic cloves, peeled and grated
  • 100ml/3½oz full fat milk
  • 300ml/10fl oz double cream
  • 700g/1½lb ‘floury’ potatoes
  • Salt and Pepper, to taste.

Pre-heat the oven to Gas Mark 2/150ºC/300ºF.

Butter your ovenproof dish.

Peel and evenly slice the potatoes to about 4mm.

Put the cream, milk and grated garlic into a saucepan and bring to a boil over a low heat. Season with salt and pepper, to taste.

Without rinsing the potato, add the slices to the cream and milk. Press down. The potatoes should be just covered. Bring slowly back to the boil and simmer on the lowest-of-low heat for about 15 minutes until the potatoes are almost cooked. The starch in the potatoes will thicken the creamy milk.

Transfer to the buttered dish and bake for 45 minutes to 1 hour until the top is browned.

Eat.

(Any leftovers can be re-heated at Gas Mark 1/140ºC/275ºF for 40 minutes or so. Served with a crisp green salad it makes a lovely vegetarian lunch.)