How to Make

the most delicious Potato Dauphinoise

What You Need

4 large potatoes
800ml double cream
4 cloves of garlic
1 teaspoon of dijon mustard
salt and pepper
nutmeg

What You Do

Pour the double cream into a small saucepan with the 4 cloves of garlic, a teaspoon of dijon mustard and the salt and pepper.  Heat gently.
Slice the potatoes into thin slices, leaving the skins on. (make sure you give them a good wash first!)
Bring the cream mixture to a boil and then allow to simmer gently for 10 minutes.  Remove from the heat, and remove the cloves of garlic.
Take the garlic and mash it, and then return it to the pan and stir the mixture well.
Pour some cream on to the first layer of potato, and then add another layer of potato and cream, until all the potato and cream has been used up.
Grate nutmeg over the top of the dish, and cook in an oven for 45-50 minutes on GasMark 6 or 180C.

Allow to stand for 10 minutes before serving with a meat of your choice and some green veggies!

sorry there is not picture for this one!