Potato dauphinoise is ridiculously easy to make, gloriously indulgent and absolutely delicious. It goes well with anything from a lamb roast to a good steak, but my favourite is potato dauphinoise with confit of duck!
- Four helpings.
- 450g King Edward potatoes.
- 300ml double cream.
- 1 clove of garlic.
- Knob of butter.
- Salt and black pepper.
- Pre-heat the oven to 170c/340f.
- Wash and finely slice the potatoes. Use a food processor if you have one, or aim for slices no more than 2mm thick if you’re doing it by hand.
- Peel the garlic clove and chop it in half. Rub the garlic generously over the inside of a shallow baking dish, then do the same with the knob of butter.
- Layer the potato slices in the baking dish, seasoning lightly as you go. Try not to layer the potatoes more than 2/3cm deep, or you may need to increase the cooking time.
- Pour the cream over the potatoes making sure its evenly distributed in the baking dish, then put the dish in the oven for 1 hour and 15 minutes. At the end of this time the potatoes should not offer much resistance if you prod them with a fork.
- Turn the oven up to 200c/392f and cook for another 15 minutes. Remove from the oven and let it stand for a few minutes before serving.