Name: Potato dauphinoise
Total time: 1 h
Yield: Serves 6
Cuisine: French
Ingredients: 8 large Desirée potatoes peeled and sliced about 4mm thick on a mandolin; 500ml double cream; 750ml milk; 2 cloves garlic chopped; 150g emmental grated

8 large Desirée potatoes
peeled and sliced about 4mm thick on a mandolin
500ml double cream
750ml milk
2 cloves garlic
chopped
150g emmental
grated

Method

step 1
Heat the oven to 180c/fan 160c/gas 4. Peel the Desirée potatoes then slice them about 4mm thick on a mandolin. Heat the double cream with the milk and garlic until it comes to the boil, then drop batches of the potato slices (separating the slices as you go) into the cream mixture and cook them for about 3 minutes, until just cooked.
Remove the potatoes from the cream mixture and reserve the liquid. Put 2 layers of potato in an ovenproof dish, then add enough cream mixture to just cover them. Season. Repeat with more potatoes, cream mixture and seasoning until the dish is full. Sprinkle on the grated emmental and bake for 30 minutes at 180c/fan 160c/gas 4.