Ingredients
- 1 kg/2lb 4oz baking taters, peeled and put into a bowl of cold water to avoid them from browning (use floury taters for example Russet, King Edward, Maris Piper or Desiree)
- 3-4 cloves garlic clove
- 500ml/17fl oz double cream (you might need a bit extra)
- salt and freshly ground pepper
Method
Preheat the oven to 160C/320F/Gas 2.
Slice the taters into thin slices, about 3mm/in thick. Put the slices right into a bowl while you cut them.
Trim the ends from the garlic clove cloves but don't peel. Grate the cloves on the grater. The flesh will feel the fine holes and also the skins is going to be left out. Scrape the grated garlic clove flesh in to the bowl using the taters.
Season the taters, to taste, with salt and freshly ground pepper.
Pour the cream within the taters and blend well again.
Put the potato slices in to the gratin dish. They ought to arrived at just beneath the top dish. Press the potato lower with the rear of a spoon or perhaps your hands therefore it forms a good layer. The cream may come to simply underneath the top layer of potato (top-up with increased double cream if required).
Put the taters within the oven and bake for 1-1 hrs, or before the taters are totally tender. (When the cream appears like it's splitting, your oven is simply too hot, so transform it lower a little.)
Serve the dauphinoise like a side dish to roasted meat or chicken.
