Dauphinoise Potatoes

Ingredients

• 2 cups 480ml double (heavy) cream
• 2 cups 480ml full-fat milk
• 3 garlic cloves peeled and lightly crushed
• 2 ¾ lbs 1 ¼ kg King Edward or Maris Piper potatoes
• ½ tsp salt
• ½ tsp black pepper
• Pinch of nutmeg
• 1/4 tsp white pepper
• 150 g grated Gruyere cheese

Method

1. Preheat oven to 190 C or 375 F and lightly grease a 32 by 18 centimeter ovenproof dish.
2. Pour 480 ml or two cups of double or heavy cream into a large saucepan.
3. Add 480 ml or 2 cups of full-fat milk and three peeled and lightly squashed garlic cloves into the pan.
4. Bring the mixture to the boil, then turn down the heat.
5. Peel and thinly slice the potatoes to around three to four millimeters using a mandolin or food processor.
6. Add the sliced potatoes to the saucepan and stir to coat in the cream and milk.
7. Bring back to the boil, then simmer for six to seven minutes, stirring occasionally until the potatoes are tender and just cooked.
8. Mix together ½ teaspoon each of salt and black pepper, ¼ teaspoon of white pepper, and a pinch of nutmeg.
9. Using a slotted spoon, scoop out half of the potatoes and arrange them in the prepared baking dish, slightly pulling apart the slices with a knife.
10. Sprinkle over half of the seasoning mixture and half of the grated Gruyere cheese.
11. Spoon the remaining potatoes into the dish, pour over enough sauce to coat, and sprinkle with the remaining seasoning and cheese.
12. Bake in the oven for 40 to 45 minutes until the cheese is golden.