How to make the most decadent and delicious potato dauphinoise...

One of the most comforting and totally delicious dishes for me in Winter is some hearty and rich potato dauphinoise.

I do like to cover my dauphinoise with a good helping of gruyère cheese, adding another dimension of yumminess!

You will need:

8 large potatoes - I like King Edward or Maris Piper

500ml double cream

500ml milk

3 garlic cloves

100g grated gruyère cheese 

Method

Pre-heat your oven to 190C/170C fan/gas 5

Tip your 500ml double cream and 500ml milk into a large pan. Add 3 garlic cloves - keep them whole so you can fish them out later - then pop onto the stove on a low heat to bring to a simmer.

Now over to one of my favourite gadgets in the kitchen, my Magimix. If you don't already own one I really do advise you to consider it - the time it saves you is fantastic!

Slice 8 large peeled potatoes to a width of about 3mm, add them to the garlicky cream and milk mix and simmer for 3-4 mins until just about cooked.

Remove the potatoes with a slotted spoon and arrange into your ovenproof dish, try to ensure they are quite level. If you spot any garlic as you are spooning, take it out.

Take the remainder of your garlic infused cream and ladel it over until it just covers the potatoes. 

Now for the gruyere. Remove the rind (keep hold of this, it works really well to enhance the flavour in soups!) and give the cheese a good grate. Scatter over the top of the potatoes and cream.

If you are serving your dauphinoise immediately, bake for 30 mins until the potatoes are soft and browned. Increase the heat for 5 mins if not brown enough.

If you're cooking ahead, bring it out of the oven a little before it has completely finished, around 20 minutes, cool it down and freeze it ready for you to enjoy at some point over Christmas!

Then tuck in! I hope you love it as much as I do!

Love, Charlie x