Dauphinoise potatoes

• double cream↗500ml ml
• milk↗500ml ml
• garlic cloves↗3
• large King Edward or Maris Piper potatoes↗8
• grated gruyère100g g

  cheese (optional)

Step-by-step instructions

1. 1

   Heat oven to 190C/170C fan/gas 5.

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

   Pour over the garlic infused cream (discarding the garlic) – just enough to seep through the layers and leave a little moisture on the surface.

7. 7

   Scatter over 100g grated gruyère cheese, if using, then bake for 30 mins until the potatoes are soft and browned – increase the heat for 5 mins if not brown enough.