Potato Dauphinoise | Easy version

This creamy and delicious recipe is a fabulous side dish to roasted meat and poultry. Very easy to make!


Take out a bowl, pour the cream, throw in crushed garlic and season with salt to taste. Then you need to slice the potato finely,about 3mm. I normally use King Edward or Maris Piper potato.


I pot 600ml double cream, good for four large potatoes.


Here, I have added grated nutmeg. Give it a good stir, make sure it’s well mixed.


Add and coat our sliced potato with cream and let it sit for 10 minutes to absorb the flavour.


Layer the potatoes nicely.


Pour over the rest of the cream (you can also scatter grated cheese on top).


Bake in a pre-heated oven for 1 hour or just until the potatoes are nicely brown and tender. Your turn to have a go. Good luck!!


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