Name: Potatoes dauphinoise
Prep time: 25 min
Cook time: 95 min
Total time: 120 min
Yield: 6
Ingredients: 2 cup (500ml) milk, or a mix of milk and cream; 1 clove garlic, peeled; 1 kilogram potatoes, such as desiree, peeled, thinly sliced; grated or ground nutmeg, to sprinkle; 30 gram butter, cut into pieces

This French classic is made with layers upon layers of finely sliced potatoes, cream, butter, garlic and cheese with a hint of nutmeg.

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Ingredients

2 cup (500ml) milk, or a mix of milk and cream

1 clove garlic, peeled

1 kilogram potatoes, such as desiree, peeled, thinly sliced

grated or ground nutmeg, to sprinkle

30 gram butter, cut into pieces

Method

1.Preheat oven to 190°C or 170°C fan. Butter a shallow gratin dish.

2.Place milk in a small saucepan. Squash garlic and add to milk. Heat on low until just simmering.

3.Place a layer of potato slices over base of prepared dish, sprinkle with salt, pepper and a little nutmeg. Repeat layers until all potato is used. Pour over milk, dot with butter and cover loosely with foil.

4.Bake, 1 1/2 hours, adding more milk if necessary, until browned on top and creamy underneath. If liquid is not absorbed after this time, remove foil and continue to cook until ready. Serve.

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