Ingredients
500g Vivaldi potatoes, thinly sliced
200ml double cream
100ml milk
1 clove garlic, crushed
50g Gruyere cheese, grated
Directions
Preheat the oven to 180°C/350°F/Gas Mark 4
Place the sliced potatoes in a bowl of cold water to prevent them from browning. Rinse then pat dry with kitchen paper.
Place the cream, milk and garlic in a large saucepan and bring to a gentle simmer. Add the potatoes, cover and simmer for 10 minutes until just tender. Season well.
Transfer to a buttered ovenproof dish and sprinkle over the cheese. Bake for 25 minutes until golden, and there you have it - the perfect Potatoes Dauphinoise.
Recipe courtesy of lovepotatoes.co.uk
Serving size 4