Dauphinoise potatoes

Serves 4

Ingredients:

2lb (900g) all-purpose waxy potatoes, peeled and cut into slices ⅛in (3mm) thick

1¼ cups heavy whipping cream

1¼ cups whole milk

sea salt and freshly ground black pepper

3 garlic cloves, finely chopped

Method:

1 Preheat the oven to 350°F (180°C). Combine the potatoes, cream, and milk in a large pot, and season with salt and pepper. Bring to a boil, then cover and reduce the heat. Simmer for 10–15 minutes or until the potatoes are beginning to soften.

2 Transfer the potatoes to a shallow 2-quart (2.3 liter) baking dish. Sprinkle the garlic over the potatoes and season with salt and pepper. Strain the cream mixture through a fine sieve, then pour over the potatoes. Cover the dish with foil and bake for 1 hour. Remove the foil and bake 30 minutes more, or until the potatoes are hot and the top is golden.

Cook’s Notes:

Bake the casserole on a sheet pan, to catch any spills, or line the bottom of your oven with foil. This dish can easily spill when it starts boiling.

Dauphinoise potatoes