Rich and creamy dauphinoise potatoes are definitely worth the effort and wait!
Prep: 15 minutesCook: 50 minutes approximately
1.35kg potatoes e.g. Maris Piper, peeled1.2 litres milkNutmeg, freshly gratedSea salt, to taste30g unsalted butter150ml double cream110g grated Gruyere cheese1 clove garlicGround white pepper, to taste
Preheat oven to 190C/gas 5.
Thinly slice the potatoes and drop into a bowl of cold water, rinse, drain and repeat three to four times.
Place the milk, nutmeg, salt and half of the butter in a large saucepan. Bring to the boil, stirring occasionally. Add the potatoes and return to the boil.
Drain and discard the liquid.
Prepare the topping, combine cream, half the cheese and more nutmeg.
Rub the bottom of the baking dish with garlic and remaining butter.
Carefully pour in the potatoes. Shake to even the potatoes out.
Pour over the cream mixture and sprinkle with reserved cheese.
Place baking dish in the oven and bake for about 40 minutes-1 hour, or until golden and potatoes are cooked through.