This creamy Potatoes Dauphinoise recipe is perfect for staying warm on those cold winter nights.
knob butter, for greasing
1kg/2lb 4oz waxy potatoes, such as Desirée
150ml/¼pt full-fat milk
142ml carton double cream
1 garlic clove, peeled and halved
2 sprigs thyme
pinch freshly grated nutmeg
25g/1oz parmesan, freshly grated
Heat oven to 160C/fan 140C/gas 4. Line an 8cm square brownie tin with greaseproof paper, making sure there are no holes for the liquid to seep Wonderfully indulgent through, then butter the paper. Peel and slice the potatoes to the width of a £1 coin and pat dry
Pour the milk and cream into a pan, then add the garlic and thyme. Heat to boiling point, cool a little and strain into a jug. Sprinkle with nutmeg and keep warm. You can prepare this in advance and reheat.
Layer half the potatoes in the tin, overlapping the slices, sprinkling each layer with a little salt and pepper. Pour over half the liquid and ﬁ nish layering, then add the rest of the liquid and scatter over the cheese. Bake for 1-1¼ hrs until the potatoes are tender and the top is golden. Leave to stand for 5 mins, then cut into 6 portions and serve.
289 kcalories, protein 7g, carbohydrate 30g, fat 17g, saturated fat 9g, ﬁ bre 2g, added sugar none, salt 0.2g