Dauphinoise potatoes

Ingredients

500ml double cream

500ml milk

3 garlic cloves

8 large potatoes

100g grated gruyere cheese (optional)

Method of Preparation

Heat oven to 190C.

Tip 500ml double cream, 500ml milk and 3 garlic cloves into a large pan and bring to a simmer.

Slice 8 large potatoes very finely, about 3-4mm, add them to the cream and simmer for 3 mins until just cooked.

Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan.

Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish so that they are about 5cm in depth.

Pour over the garlic infused cream. Scatter over 100g grated gruyère cheese, if using, then bake for 30 mins until the potatoes are soft and browned.