Dauphinoise Potatoes

By benj_harris

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Hermitage Roast Potatoes

Potato salad with wild garlic

Ingredients

400g of Maris Piper potatoes, peeled and sliced thinly
1 garlic clove, minced
300ml of whole milk
200ml of double cream
2 pinches of ground nutmeg
salt
pepper

Details

servings 2
Level of difficulty Average
Preparation time 20mins
Cooking time 60mins
Cost Average budget

Preparation

Step 1

Finely slice the potatoes using a mandoline and set aside in water until required

Step 2

Combine the cream, milk, nutmeg, garlic and a pinch of salt and pepper in a large saucepan and bring to the boil. Once boiling, remove from the heat and set aside

Step 3

Strain the water off the potatoes and layer inside a small oven dish lined with baking paper, being sure to overlap each layer as you go

Step 4

Preheat the oven to 160˚C/gas mark 3. Pour enough of the cream mixture over the potatoes to cover and bake in the oven for 45 minutes or until slightly golden on top and tender through the middle

Step 5

Remove from the oven and allow to cool. Weigh down with butter, cheese or any other heavy square object and set aside in the fridge to press for up to 12 hours