Dauphinoise potatoes

Followed the tips and grated in the garlic and added salt and pepper to the milk amd cream mixture. I cooked in oven for longer than 30mins as I didn't want to risk having raw potatoes.was yummy and creamy! Only thing I would say is, this is a massive dish if being served as a side...even for 8 people!! I would prob make half this amount next ime. Also, use a bigger dish than you think you will need as it bubbles out over sides!

1. Added salt, pepper & nutmeg to milk/cream, plus used garlic press and scraped garlic into pan ie. garlic stays in milk infusion to add flavour. 2. Used Kitchen Aid spiraliser attachment to slice potatoes, saving time & fingers! Left skin on. 3. Precooked with cheese on top day before for 30mins in oven. Will then cover with foil and reheat next day to ensure thoroughly cooked through.

I didn't read the comments ahead of using this recipe, but did make some changes and the result was delicious. We seasoned the cream with salt, black pepper and nutmeg, simmered the potatos in the cream and milk for 5m, put the oven to 200C, cooked the dish for 1h and 20m with foil over for the first hour and topped with some grated cheese when we removed the foil.

I changed the recipe a bit by using 250 ml double cream / whipping cream 250 ml milk 3 garlic cloves 5 potatoes White pepper Salt Ground nutmeg Thyme leaf I added white pepper, salt, ground nutmeg and thyme leaf in the sauce before add sliced potatoes and you should simmer it for 5-10 minutes until it cooked. It was tasty ^^

UPDATE: Made for Good Friday using Skimmed Milk. Still as creamy and tasty as when I made it the first time! Made this for lunch on Mother's Day and it was gorgeous!!! Definite Do's: ☆ DEFINITELY Use Maris Piper or King Ed or similar variety potatoes (I used *approx.* 1.2kg as no large ones to be found in store) as it's the starch in this kind of potato that helps thicken the sauce!! ☆ Slice them as thinly as poss - I'd just got a hand mandolin (think its a good grips one?) so that helped. ☆ I flung a whole half of onion (peeled but not sliced) in the milk and cream with the garlic cloves, oh and a few gratings of fresh nutmeg (just cos we like the flavour!) ☆ Gently simmer potatoes about 5-6 mins I personally found 3 mins not quite long enough. ☆ Loosely layer the potatoes (don't just dump 'em in the dish) and season well between layers - salt and *white* pepper (i think I got about 3 ish layers) ☆ I cooked on low shelf in oven while finishing cooking lamb, about an hour-ish, *didn't put cheese on until I knew dish well cooked* as didn't want it burning. Then cooked on middle shelf until cheese golden brown n bubbly. Definite Donts: ☆ Forget to lightly butter dish before putting in potatoes... ☆ Rush it. Slow is good. ☆ Put cheese on until you know potatoes cooked through (saves horrid burnt fromage!!) ☆ Dont worry if potatoes break up a little or don't look pretty when slicing - who cares?!?!? Cant see 'em under all that gooey cheesy gorgeousness anyway! ☆ Don't use more than 500ml milk n 500ml double cream - it'll probably be way too runny otherwise. :-)

I have tried this recipe several times & with a few tweaks, it always turns out well. I have found that the potatoes need to be simmered for more than the suggested 3 mins - more like 15. Also, I crush the garlic and leave it in and I use 200g of Gruyere instead of 100g. The nutritional info is scary but easily forgotten for a special meal.