Dauphinoise Potatoes

A hot gratin of thinly sliced potatoes in cream and milk with a hint of garlic, baked and served in the same dish goes well with any roast.

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• 2  lbs potatoes
• 1  clove garlic, peeled and lightly crushed
• 3  ounces butter
• 10  fluid ounces  whole milk
• 10  fluid ounces  double cream
•  salt & freshly ground black pepper
• 1  pinch  grated nutmeg

Directions

1. Peel the potatoes and slice thinly-use a mandolin slicer for speed.
2. Don't rinse them or you'll wash off the starch that makes them creamy.
3. Heat the oven to 350*F.
4. Select a large baking dish, which the potatoes will also be served in.
5. Rub the garlic round the inside of the baking dish.
6. Generously grease the dish with about 1 oz of the butter.
7. Put the milk, cream, remaining butter, seasoning and nutmeg into a large pan.
8. Bring to a simmer, add the potato slices and heat gently, bringing the contents back to a simmer.
9. Turn the potato mixture into the baking dish and spread the slices evenly.
10. Place in the oven and bake for 1- 1 1/2 hours or until the potatoes are tender and browned on the surface.