Dauphinoise Potatoes Recipe

How to make it

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• Cut the potatoes into quarters and lightly boil in salted water for 12 minutes until nearly cooked but still quite firm.
• Finely chop the garlic.
• Preheat the oven to 400°F
• When the potatoes have cooked, drain them well.
• Pour the cream in to a pan, add the chopped garlic and season well with the salt and pepper.
• Place the pan on a low to medium heat.
• Slice the potatoes as finely as you can.
• Remove the cream from the heat the minute it starts to boil.
• Smear some oil around an oven proof dish.
• Arrange half the potatoes in the base of the dish.
• Add half of the cream.
• Arrange the remaining sliced potatoes as a second layer then pour over the remaining cream.
• The potatoes should be just below the top of the dish.
• Gently firm down the potatoes and cream.
• Put the dish in the preheated oven for 20 minutes.
• After 10 minutes cooking turn the dish so that the potatoes cook evenly.
• If the cream has bubbled all over the potatoes and they have not browned, sprinkle a thin layer of grated cheese over the top and put under a hot grill until browned.