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Potato Dauphinoise

This is a simple recipe for Dauphinoise potato, a classic dish of sliced potato, garlic and cream. Serves: 3 - 4

550g floury potatoes (3)
a clove of garlic
sprig of rosemary (optional)
sprig of thyme (optional)
150ml milk
150ml double cream
15g unsalted butter

Preheat oven to 200°C.

Finely chop the garlic and thinly slice the potatoes (the skin can be left on or peeled off).
Put the cream, milk, garlic, rosemary and thyme in a saucepan. Season with salt & pepper, bring to the boil and then remove from the heat.

Rub the inside of a oven-proof dish with butter and place a layer of potato in the bottom of the dish. Lightly season the layer with salt & pepper and continue to layer and season until the dish is full. Then pour the milk mixture over the potatoes.

Put the dish into the oven for 40 minutes.

Check the potato is cooked by sticking a knife into the middle, the potato should be soft and offer no resistance.

Cut out portions and serve.