Thinly slice the potatoes. Use a mandolin if you have one
Agria potatoes fresh from the garden
Ingredients
- 30 g Butter
- 1 kg floury potatoes
- 400 ml cream
- 2 large cloves garlic, crushed
- ¼ tsp freshly grated nutmeg
- Salt and pepper
Method
- Rub the inside of a gratin dish with the butter.
- Preheat the oven to 160°C. Peel the potatoes and slice them thinly.
Grease the dish well
Coat the potatoes well
- In a large bowl mix the cream, garlic and nutmeg. Season with salt and pepper.
- Toss the potatoes in the cream mixture.
- Layer the potatoes into the dish, spreading them flat and as evenly as possible. Pour over the remaining cream mix.
- Cover with foil and cook for 1-1 ½ hours. Once potatoes are tender when tested with a knife, remove the foil and cook for a further 5 minutes at 190°C this will make the topcrispy and bubbly.
Layer as evenly as possible
- Leave to stand for 5 minutes before serving to give the dauphinoise potatoes time to settle.