Dauphinoise Potatoes Recipe

Ingredients

• 400ml milk
• 400ml double cream
• 3 cloves garlic
• peeled
• pinch nutmeg
• pinch salt
• 6 large potatoes such as Maris Piper or King Edward
• peeled
• 50g emmental or gruyere cheese
• grated
• black pepper
• few sprigs fresh thyme
• leaves only

Instructions

1. Preheat the oven to 160ºC fan/180ºC conventional/Gas 4. Butter a shallow oven-proof dish and place onto your Circulon oven tray. Halve one of the cloves of garlic and rub all around the dish then discard (leave the other cloves whole)
2. Pour the milk and cream into your Circulon pan then add the whole garlic cloves, nutmeg and salt and warm over medium heat. Do not boil but just allow to come to a very gentle simmer
3. Slice the potatoes as thinly as you can (or use a food processor) and carefully add to the warm cream. Stir gently to make sure they don’t stick together and cook for 2-3 minutes
4. Use a slotted spoon to transfer the potatoes to your buttered oven dish and spread them out. Remove and discard the two garlic cloves then carefully pour the warm cream over the potatoes. Scatter over the cheese and bake for 30-35 minutes until the potatoes are tender all the way through and the top is golden
5. Garnish with the thyme leaves and a little black pepper before taking the dish to the table to serve.