Name: Dauphinoise potatoes
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: French
Ingredients: 500ml double cream; 500ml milk; 3 garlic cloves; 8 large King Edward or Maris Piper potatoes; 100g grated gruyère cheese (optional)

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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 gruyère 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.

8 large King Edward or Maris Piper potatoes

Dauphinoise potatoes

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