Prep time 30 mins Cooking time 2 mins Serves 4-6 1kg baking potatoes, peeled and placed in a bowl of cold water to prevent them from discolouring 3-4 cloves garlic, grated 500ml double cream 300ml milk 300g cubed veal bacon 1 Preheat the oven to 160°C. Cut the potatoes into thin slices, about 3mm thick, and place them in a large bowl. 2 Sprinkle garlic over the potato slices and toss to ensure that the garlic coats the potatoes evenly. Season with salt and freshly ground black pepper. 3 Pour the cream and milk over the potatoes and mix well again. 4 Remove the potatoes from the liquid mix, reserving the liquid, and place into a gratin dish or ovenproof frying pan. They should come to just below the top of the dish. 5 Pour the reserved liquid over and then press the potatoes down with the back of a spoon so it forms a solid layer. Sprinkle with veal bacon. 6 Bake for 1-1 1/2 hours, or until the potatoes are completely tender. Serve the dauphinoise as a side dish to roasted meat or poultry.