In the mood to head to the kitchen and whip something up? We don’t blame you … Check This Amazing Recipe: Dauphinoise potatoes
How to Make Dauphinoise potatoes
less than 30 mins
30 mins to 1 hour
- 1 kg/2lb 4oz floury potatoes such as Russet, King Edward, Maris Piper or Desiree, sliced into thin slices, about 3mm/⅛in thick
- 3–4 garlic
- 500ml/17½fl oz double cream
- salt and freshly ground black pepper
Preheat the oven to 160C/140C Fan/Gas 2.
Place the potato slices and grated garlic in a bowl and season to taste. Pour over the cream and mix well. Pour into a large gratin dish.
Press the potato down with the back of a spoon or your hands so it forms a solid layer. The cream should come to just below the top layer of potato, top up with more double cream if necessary.
Bake for 1-1½ hours, or until the potatoes are completely tender.