Name: Dauphinoise potatoes
Total time: 1 h 30 min
Yield: Serves 6 as a side
Cuisine: French
Ingredients: butter; 1kg floury potatoes (such as King Edward) peeled and finely sliced on a mandolin or in a food processor; 400ml double cream; 200ml milk; 3 cloves garlic peeled; 2 sprigs thyme leaves picked; 100g comté (or veggie alternative)

butter
1kg floury potatoes (such as King Edward)
peeled and finely sliced on a mandolin or in a food processor
400ml double cream
200ml milk
3 cloves garlic
peeled
2 sprigs thyme
leaves picked
100g comté (or veggie alternative)

Method

step 1
Heat the oven to 180C/fan 160C/gas 4. Butter a large baking dish, and add the potato slices in layers into the dish seasoning each layer generously. Bring the cream, milk, garlic and thyme to just before a simmer, and pour over the potatoes, removing the garlic cloves. Sit on a baking sheet (to prevent any spills) and transfer to the oven. Bake for 50 minutes until the potatoes are soft when you push a skewer or a knife into the centre, and sauce bubbling. Scatter over the comté and cook for another 10 minutes until golden. Serve with roast dinners or duck breast.