Horseradish potato dauphinoise

• double cream↗300ml ml
• milk↗300ml ml
• garlic cloves↗2

  crushed

• hot horseradish↗2-3 tbsp tbsp

  to taste

• potatoes↗1 kg kg

  very thinly sliced

Step-by-step instructions

1. 1

   Heat the oven to 190C/170C fan/gas 7. Tip cream, milk, garlic and horseradish into a large saucepan, season, then bring to the boil. Reduce the heat, add the potatoes, stir to stop them sticking together, then cook for 10 mins until tender.

2. 2

   Pour the potatoes and horseradish cream into an ovenproof dish. You can do this up to a day ahead. Cover, store in the fridge, then bring back to room temp an hour before you want to bake.

3. 3

   Bake for the 30 mins at 190C/170C fan/ gas 5, (if you're cooking roast beef & carrots with easy gravy, you can pop it on the shelf below the beef for the last 30 minutes of the beef's cooking time); then increase the temp to 220C/200C fan/gas 7 and cook for another 30-35 mins. (Add the muffin tin for the yorkshire puddings when you turn the oven up.)