Ingredients
Method
This side is prefect to make earlier in the day and leave at room temperature until you pop in the oven that evening. I often add crispy bacon to this dish if feeling EXTRA indulgent!
- 500ml Double Cream
- 500ml Semi-skimmed Milk
- 5 Garlic Cloves
- Potatoes (depending on the size maybe 8-10)
- Ground Black Pepper
Method
- Pre-heat the oven to 180 deg c
- Peal and thinly slice the potatoes and garlic. Try make all potato slices as even as possible to ensure even cooking.
- In a large soup pan add the cream, milk, pepper and garlic and bring to a simmer on a medium heat.
- Add the potatoes to the mixture and gently stir. Leave to simmer in the mixture until just cooked, stirring occasionally.
- Carefully (with a large slotted spoon) transfer the potatoes from the pan to an oven proof dish.
- Pour over the creamy garlic mixture over the potatoes until fully covered.
- Bake the dauphinoise for about 30-40 minutes until the potatoes are soft and the top later golden brown.
This side is prefect to make earlier in the day and leave at room temperature until you pop in the oven that evening. I often add crispy bacon to this dish if feeling EXTRA indulgent!
V - Vegetarian
60 Minutes
60 Minutes