• p64

    Ingredients:

    400g of Maris Piper potatoes, peeled and sliced thinly

    1 garlic clove, minced

    300ml of whole milk

    200ml of double cream

    2 pinches of ground nutmeg

    salt

    pepper

    Directions:

    To prepare the potato dauphinoise, finely slice the potatoes using a mandoline and set aside in water until required

    Combine the cream, milk, nutmeg, garlic and a pinch of salt and pepper in a large saucepan and bring to the boil. Once boiling, remove from the heat and set aside

    Strain the water off the potatoes and layer inside a small oven dish lined with baking paper, being sure to overlap each layer as you go

    Preheat the oven to 160˚C/gas mark 3. Pour enough of the cream mixture over the potatoes to cover and bake in the oven for 45 minutes or until slightly golden on top and tender through the middle

    Remove from the oven and allow to cool. Weigh down with butter, cheese or any other heavy square object and set aside in the fridge to press for up to 12 hours

    Reheat the potato dauphinoise in the oven set to 180°C/gas mark 4 for 15 minutes. Divide into 4 portions and serve immediately as a side dish