Name: Dauphinoise Potatoes
Prep time: 20 min
Total time: 1 h 5 min
Yield: 8
Cuisine: French Cuisine
Ingredients: 500 qty ml of double cream; 500 qty ml of milk; 3 qty garlic cloves; 8 qty large King Edward or Maris Piper potatoes; 100 qty grams of grated gruyère cheese

This is one of the finest methods to cook potatoes out of all the options. With a touch of garlic and thyme, potato, cream, and cheese are combined. What could possibly be better than that?

Dauphinoise Potatoes

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.

Dauphinoise Potatoes

This is one of the finest methods to cook potatoes out of all the options. With a touch of garlic and thyme, potato, cream, and cheese are combined. What could possibly be better than that?

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