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Dauphinoise Potatoes

Serves 6

  • 1 kg/2lb 4oz floury potatoes such as Russet, King Edward, Maris Piper or Desiree, sliced into thin slices, about 3mm/⅛in thick
  • 3–4 garlic cloves, grated
  • 500ml/17½fl oz double cream (you may need a bit extra)
  • salt and freshly ground black pepper
  •  
  1. Preheat the oven to 160C/140C Fan/Gas 2.
  2. Place the potato slices and grated garlic in a bowl and season to taste. Pour over the cream and mix well. Pour into a large gratin dish.
  3. Press the potato down with the back of a spoon or your hands so it forms a solid layer. The cream should come to just below the top layer of potato, top up with more double cream if necessary.
  4. Bake for 1-1½ hours, or until the potatoes are completely tender.
Notes
  • Check the potatoes after half an hour, if the cream looks like it's splitting, your oven is too hot, so turn it down a bit.