Little dauphinoise stacks
- Preparation and cooking time
- Total time
- A little effort
- Serves 6
Skip to ingredients
Ingredients
- 150ml whole milk
- 300ml pot double cream
- 1 clove garlic, bashed
- 1kg Desirée potatoes, peeled and thinly sliced
Method
- STEP 1
Heat the oven to 180c/fan 160c/gas 4. Heat the milk, cream and garlic in a pan, season well, then add the potatoes and simmer for 5 minutes.
- STEP 2
Cool a little, then fish out the garlic and layer the slices of potato in a large rectangular baking dish, pressing down as you layer.
- STEP 3
Pour over the liquid so it covers the potato. Bake for 1 hour 30 minutes until the potatoes are golden and tender. Take out and leave to sit for 20 minutes.
- STEP 4
To serve, either use a large cutter to cut 6 circles or cut into neat squares and slide onto the plate using a spatula.
