Easy Dauphinoise Potatoes
Easy and versatile, this dish is guaranteed to be a crowd pleaser.
- 1 kg potatoes
- 500 ml double cream
- 750 ml milk
- 100 g parmesan cheese
- 5-6 garlic cloves
- 20 g butter
- fresh thyme
- black pepper freshly ground
Preheat the oven at 180C (fan)
Pour the double cream and milk to a pan and bring to a gentle simmer. Infuse with 5-6 garlic cloves and a few springs of fresh thyme.
Peel the potatoes and thinly slice them on a mandolin.
Remove the thyme & garlic from the pan and add the potato slices. Continue simmering on low heat until potatoes begin to soften.
Transfer the potato slices into a buttered oven proof dish, season with salt and pepper and add a bit of the liquid on top. Add shavings of parmesan cheese.
Bake at 180C for 30-45 minutes.