Perfect Potato Dauphinoise
- 1 kg floury potatoes (eg King Edward or Desiree) sliced to 3mm rounds
- 4 garlic cloves, grated
- 500ml heavy cream
- Salt and pepper
- Preheat the oven to 160C. Place the potato slices and grated garlic into a bowl, and season liberally. Pour over the cream and mix well, then pour the lot into a large gratin dish or similar.
- Press down the mixture with a spoon so it forms a nicely solid layer. You want the cream to come to just below the top layer of sliced potato, so feel free to add more if necessary. Bake for 1.5 hours, until the potatoes are completely tender, then serve with roasted red meats. Yummy!
1 hr 30 mins
6 serving