Potato dauphinoise

Ingredients

Method

1. 1.Preheat the oven to 180°C (160°C fan) / gas mark 4 and grease a shallow baking dish with butter.
2. 2.Peel the potatoes and slice as thinly as possible, ideally using a mandolin or the slicing blade of a food processor.
3. 3.Put the cream, milk, garlic and dried rosemary in a large pan with a generous grinding of salt and pepper. Place over a low heat, stirring occasionally, until the mixture is warmed but not boiling.
4. 4.Add the potato slices to the pan, ensuring they are all submerged in the liquid, and leave to cook for 8-10 minutes, until just tender but still holding their shape.
5. 5.Remove from the heat, then gently tip the mixture into the prepared baking dish, spreading out the potatoes so that they cover the surface in an even layer.
6. 6.Sprinkle the grated gruyere over, then bake in the oven for 20 minutes, until the potatoes are cooked and the sauce has thickened.
7. 7.If you are making this to freeze, remove it from the oven before the top has browned, as it will be baked again later. If you are eating it now, leave it until the top is beautifully golden and bubbling.
8. 8.To freeze, set aside until cooled, then freeze the dauphinoise whole or cut into individual portions. Cover with a layer of clingfilm followed by a layer of foil, label and freeze flat for up to 3 months.

How to cook