Dauphinoise Potatoes
Layers of thinly sliced potatoes baked in cream with garlic and spring onion
Ingredients
- 3 large Maris Piper potatoes
- 300 ml double cream
- 25 g butter
- 1 spring onion , thinly sliced (keep the white and green parts separate)
- 1 clove of garlic , thinly sliced
- salt to taste
- black pepper to taste
- 30 g parmesan grated
Instructions
- Preheat the oven to 180°/gas mark 4.
- Peel and thinly slice the potatoes.
- Put a layer of potatoes in a non-stick loaf tin. Season lightly with salt and pepper. Sprinkle a few slivers of garlic and the white part of the spring onion. Keep layering the potatoes, seasoning, garlic and spring onion. Finish on a layer of potato.
- Gently shake the tin side to side so that the potato slices even out. Use a fish slice to gently press the layers down so that there is minimal space between layers.
- Pour over the cream and let it drip down through the layers for a few minutes. The cream should come up to just under the top layer of potatoes. Dot the top with small slices of butter and cook in the oven for 55 mins.
- Take the tin out of the oven, dust with grated parmesan and place under the grill for 5 minutes.
- Take the tin out of the oven, garnish with the green part of the spring onion and serve.