Dauphinoise Potaties

• porties: 4-6

Ingrediënten

Butter, for greasing

250ml double cream

100ml whole milk

1 garlic clove, crushed

Fresh nutmeg, for grating

750g waxy potatoes, peeled and thinly sliced

Salt and black pepper

150g Gruyere, grated

Instructies

1 Preheat the oven to 160°C/140°C fan/gas mark 3. Grease a large baking dish with butter and set aside.

2 Combine the cream, milk, garlic and nutmeg in a large saucepan. Bring to the boil over a medium-low heat. Season with salt and pepper and add the potatoes, then reduce the heat and simmer gently for 10 minutes until slightly softened, but not cooked through.

3 Pour the potatoes into the prepared dish and spread evenly, pouring the cream and milk over the top. Cover with foil and bake for 30 minutes.

4 Remove the foil and sprinkle the Gruyere over the top. Bake for a further 10-15 minutes until browned and bubbling around the edges.

5 Allow the gratin to rest for five minutes before serving.