Dauphinoise Potatoes
Serves 6
Ingredients
Method
2 kg. Potatoes (King Edwards )
2 Garlic Clove (Halved)
75 g. Butter (Unsalted)
600 ml. Cream (Double)
¼ tsp. Nutmeg (Grated)
600 ml. Milk (Full Fat)
Wash and dry the potatoes. Peel and thinly slice the potatoes.
With the garlic halves rub the bottom and sides of your baking dish with the cut side of the garlic then rub about 5g of butter around the dish too.
Layer the potato slices into the dish with the edges slightly overlapping. Season the potato layers with salt, pepper and nutmeg as you go. Continue layering until the dish is almost full.
Mix the cream and the milk together and pour over the potatoes. Place blobs of the remaining butter over the top, cover tightly with foil and bake in the oven for 30 minutes at 180ºC / 350ºF.
Remove the foil and cook for a further 30 minutes until the potatoes are golden in colour and cooked through.