Unlike my dauphinois recipe, this one is a lot simpler to make.
800 g potatoes (use Maris piper or Desiree)
400 ml whole milk
200 ml double cream
150g gruyere cheese, grated
1 clove garlic
Preheat the oven to 140C fan. Peel the potatoes and slice to approx 2mm thick, ideally using a mandolin. Any starch that leaches out of the potatoes should be kept as that is going to help thicken the milk.
Put the milk and cream in a large pan and bring to a simmer. Generously season with salt and pepper then slid in the potato slices making sure each slice is coated with the milk. Simmer on a very low heat for 10 minutes, stirring to prevent sticking to the bottom of the pan. Remove from the heat and stir in the grated cheese add more salt if necessary.
But the garlic in half lengthways, rub a roasting tin or casserole dish with the cut side of the garlic then discard. Tip in the potatoes and smooth out with a spatula. Bake in the oven for 50 minutes or until soft when pierced through with a knife.
Leave to rest for 10 minutes before serving.
Ingredients
- 800 g potatoes (Maris Piper or Desiree)
- 400 ml whole milk
- 200 ml double cream
- 150 g gruyere grated
- 1 clove garlic
Instructions
- Preheat the oven to 140C fan. Peel the potatoes and slice to approx 2mm thick, ideally using a mandolin. Any starch that leaches out of the potatoes should be kept as that is going to help thicken the milk.
- Put the milk and cream in a large pan and bring to a simmer. Generously season with salt and pepper then slid in the potato slices making sure each slice is coated with the milk. Simmer on a very low heat for 10 minutes, stirring to prevent sticking to the bottom of the pan. Remove from the heat and stir in the grated cheese add more salt if necessary.
- Cut the garlic in half lengthways, rub a roasting tin or casserole dish with the cut side of the garlic then discard. Tip in the potatoes and smooth out with a spatula. Bake in the oven for 50 minutes or until soft when pierced through with a knife.
- Leave to rest for 10 minutes before serving.