Dauphinoise potatoes


  1. 1kg large potatoes king Edwards Marisa pipers or Desiree Peeled  and placed in cold water
  2. 3-4 cloves of garlic
  3. 500ml double cream
  4. Salt and black pepper


  1. Preheat the oven to 160c
  2. Slice the potatoes into thin slices, about 3mm thick and place into a bowl
  3. Trim the end off the garlic and grate over the potatoes, season with salt and pepper
  4. Pour the cream over the potatoes and mix well
  5. Place the potatoes  into an oven proof dish, press them down to form a solid layer, the cream should come just below the level of the potatoes
  6. Place in the oven and bake for about 1 hour or until the potatoes  are  completely cooked