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Recipe: Potato Dauphinoise

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Ingredients
  

  • 500 g Peeled potatoes thinly sliced
  • 200 ml double cream
  • 100 ml milk
  • 1 clove garlic crushed
  • 50 g Gruyere cheese grated (we used Comte)

Instructions
 

  • Preheat the oven to 180°C/350°F/Gas Mark 4
  • Place the cream, milk and garlic in a large saucepan.
  • Heat to a gentle simmer.
  • Add the potatoes, cover and simmer for 10 minutes.
  • Cook until just tender.
  • Transfer to a buttered ovenproof dish.
  • Sprinkle over the cheese
  • Bake for 25 minutes or until golden.