The Dauphinoise potatoes is a typical French dish made of layers of thinly sliced potato with cream and gruyère slow cooked in the oven. The perfect comfort food for the cold winter days.
- double cream: 500 millilters
- whole milk: 500 milliliters
- potatoes Maris Piper: 2 kilos
- garlic: 3 cloves
- gruyère , grated: 250 grams
- grated parmesan cheese , grated: 200 grams
- nutmeg , grated to taste
- salt , to taste
- pepper , to taste
- butter , as needed
- Put cream, milk, garlic, some grated nutmeg, salt and pepper to taste into a saucepan, bring to the boil then discard the garlic and set aside.
- Wash and peel the potatoes. Slice them very finely (about 3 mm thick).
- Grease a shallow oven proof dish, about 30x22 cm, 4 cm deep. Start creating layers of sliced potatoes sprinkled with a little salt, pepper, gruyère and Parmesan.
- Once you filled all the dish with the layers pour over the garlic infused mixture. Sprinkle the top with gruyère and Parmesan and add few pieces of butter.
- Bake in the preheated oven to 170°C fan for about 40/50 minutes or until the surface is golden brown.