These amazing, Dauphinois Potatoes are a French classic. Amazingly indulgent and not for those watching the waist line, they are packed all of all the things you are now supposed to avoid. Cream, cheese, carbohydrates and butter. Simple to do and delicious every time. Here is how to do them.
Ingredients:
6 large Maris Piper Potatoes peeled.
300ml double cream
300ml milk
6 cloves of garlic
Gruyere Cheese
Butter
Salt and Pepper.
Method:
Peel and slice your potatoes and pat dry. Pre-heat your oven at 180 degrees. Grease an oven proof dish with butter and and garlic. Layer the potatoes in the dish, seasoning with salt and pepper as you go. Once the dish is full leave to one side. In a pan take your cream and milk, add the garlic cloves peeled but whole and bring to a simmer. Simmer gently on a low heat until the garlic has gone soft. Remove from the heat, season with salt and pepper and leave to infuse for half and hour.
When you are ready, pour the milk and cream over the sliced potatoes. Take out the garlic and place them amongst the potatoes but submerged in the fluid so they do not burn in the oven. Grate over the cheese on top and cover with tin foil. Bake in a pre heated oven at 180 degrees until the potatoes are cooked. Remove the foil for the last ten minutes of cooking to get a nice golden brown crust on top.
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