Dauphinoise potatoes

Serves: 6
  • 1kg Rooster potatoes, peeled
  • Butter for greasing the dish
  • 3 garlic cloves, peeled and crushed
  • 500ml whole milk
  • Sea salt and freshly ground pepper
  • 250ml double cream
  • ½tsp freshly grated nutmeg, to taste

1 Preheat the oven to 200 Celsius/gas 6.

2 Take a 28cm oven dish or ovenproof frying pan and butter it well, then sprinkle it with the garlic, salt and pepper.

3 Cut each potato into coin-thick slices and lay them in the pan, keeping the shape if possible. Continue with the rest of the potatoes until the pan is full, fanning them out a little as you go.

4 Put the milk and cream in a saucepan, bring to the boil and then pour over the potatoes. Season again with salt, pepper and nutmeg.

5 If the potatoes are not completely submerged, top up with a little milk or cream.

6 Bake for 20-25 minutes, until the top is golden brown and the cream is bubbling underneath.