Potato Dauphinoise | Easy version

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

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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.

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

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

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

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Layer the potatoes nicely.

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

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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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