Potato Dauphinoise

I think one of the best varieties for dauphinoise might be just plain or 'versatile' white potatoes, whatever variety that is.  Floury varieties like Desiree or Maris Piper can work fine but if baked too long they will go fluffy.  This is particularly a hazard if you are going for a more rustic, thick sliced option, which I would commend.  I have actually challenged the British Potato Council to find the perfect potato for dauphinoise however in the meantime...

The trick in this recipe is heating everything through in a saucepan before baking.  It just works better that way.  You have to get the hang of adding the right amount of potato to the liquid in the saucepan so they will be just covered when packed down into a gratin dish that is a different shape.

Potato dauphinoise

250ml double cream
250ml milk
1 garlic clove, grated
salt
white pepper
butter
Potatoes, peeled and sliced very thinly across the widest part of the potato.  Cut off a flat surface to stabilise against a board before slicing at right angles to that.  Washing or blanching them is not neccessary.

Add the first five ingredients to a roomy saucepan.  Simmer gently for 5 minutes.  Add the potatoes, mix well so all surfaces are coated, warm through, then tip into a buttered gratin dish.  Make a nice surface with some larger slices and pack everything down.  Dot with butter and bake for 30minutes in a hot oven, say 210C.

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