Potato Dauphinoise

Ingredients 

serves 4 as a side

600g potatoes, (Maris Piper), peeled and finely sliced

300ml double cream

450ml milk (whole)

2 garlic cloves, crushed into a paste

A few pinches of 

salt

pepper

Method

Finely slice the potatoes with a sharp knife, no thicker than a few millimetres. Set aside in water.

Bring together the cream, milk, nutmeg, garlic and a pinch of salt and pepper in a large saucepan. Bring it to a boil then remove from the heat, then set aside. 

Drain the potatoes and layer inside a small oven dish lined with baking paper. Overlap a little to fit plenty into each layer. Then pour enough of the cream mix over the potatoes to cover them. 

Preheat the oven to 180°C. 

Bake for 45 minutes until slightly golden then remove from the oven and allow to cool. 

Line the top of the dish with baking paper. Weigh it down with something flat that fits then add more weight like a few tins. Pour away some excess cream if you must. 

Set aside in the fridge overnight.

When you’re ready to serve , pre-heat the oven to 180°C bake the dauphinoise for 20 minutes. 

Divide into 4 portions and serve hot.