Gratin Dauphinois

The dauphinois, a rich gratin of sliced potatoes and cream is an unabashedly decadent dish

• Peel the potatoes and cut into thin slices using a food processor or mandoline.
  
• Put the cream and milk into a large pan along with the garlic and a good grating of nutmeg, and bring to the boil over a medium-low heat.
  
• Season and add the potatoes, then turn down the heat and simmer gently for about 10 minutes until they are softened, but not cooked through
  
• Meanwhile, grease a gratin dish with butter, and heat the oven to 160C/gas mark 3. 
  
• Pour the potatoes into the dish and spread them out
  
• Cover with foil and bake for 30 minutes.
  
• Remove the foil, sprinkle the cheese on top, and bake for a further 10-15 minutes until browned and bubbling
  
• Allow to cool slightly before serving.

Serves: 6
Prep time: 
Cook time: 

• 750g waxy potatoes
• 250ml double cream
• 100ml whole milk
• 2 small cloves of garlic, crushed
• Nutmeg, to grate
• Butter, to grease
• 50g gruyère, grated