Dauphinoise Potatoes
- Matt Sworder
- May 28
- 1 min read
Ingredients
750g Maris Piper potatoes, very thinly sliced on the mandoline
0.5l double cream
1.5 large cloves of garlic, minced
Salt and pepper
Preparation
Line a baking tray with parchment paper. Place the first layer of thinly sliced potatoes at the bottom and season with salt and pepper and an even coating of minced garlic.
Add another layer without adding garlic or seasoning, repeat this process adding seasoning and garlic only to every other layer until you reach 2 cm from the top of the baking tray.
Finally add your cream. There should be enough to cover the potatoes so that cream emerges when the potatoes are pushed down with a thumb.
Bake for 50 minutes with tin foil covering and 15-20 minutes without the tin foil.
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