Dauphinoise potatoes

500g of smooth potatoes such as Desiree

200ml double cream

100ml milk

1 garlic glove

50g gruyere cheese

Pepper for seasoning

Butter for greasing dish

Vegetable knife, chopping board, large bowl, garlic crusher, large saucepan, oven-proof dish, grater.

1. Preheat the oven to 180°C.
2. Thinly slice potatoes and place the slices in a bowl of cold water to prevent them from browning.
3. Refresh by rinsing in cold water and pat dry with kitchen paper.
4. Peel and crush the garlic.
5. Place the cream, milk and crushed garlic in a large saucepan and bring to a simmer.
6. Add the potatoes and simmer for 10 minutes until just tender and season well.
7. Transfer to a buttered dish.
8. Grate the cheese and sprinkle over the potatoes.
9. Bake for 25 minutes or until golden. If desired, increase the oven temperature during the last 5-10 minutes of cooking to brown.

• Try a different variety of cheeses for the topping, e.g. Emmental, Double Gloucester or Red Leicester.

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