Potato dauphinoise

This dish is a classic addition to many a top restaurant’s menu and is often considered a difficult way to cook potatoes. However it just requires a bit of preparation and is otherwise very easy to prepare. Serves 4

INGREDIENTS

500g smooth potatoes, such as Desiree 200ml double cream or crème fraîche 100ml semi-skimmed or skimmed milk 1 crushed garlic clove Salt and pepper to season 50g grated Gruyère cheese

METHOD

1) Preheat the oven to 180C/160C fan assisted, gas mark 4. Place the thinly sliced potatoes in a bowl of cold water, which will prevent them from browning, then rinse the slices and pat dry with kitchen paper.

2) Add the cream or crème fraîche, milk and the crushed garlic to a large saucepan.

3) Bring to a gentle simmer and add the potato slices, cover the saucepan and then simmer for 10 minutes or until just tender. Season well.

4) Empty the contents of the saucepan to a greased ovenproof dish; sprinkle the cheese over the top.

5) Place in the oven for 25 minutes or until golden.

Tip: Enjoy the next day as potato cakes – just cut the cold dauphinoise into circles and fry for five minutes each side in butter.