Dauphinoise Potatoes

By Kitchen Sanctuary · 90 min

Ingredients

Instructions

1. Preheat the oven to 190°C (375°F, fan).
2. Lightly grease a large, shallow ovenproof dish, about 32 x 18 cm.
3. Put the cream, milk and garlic in a large saucepan, bring to a boil, then lower the heat.
4. Peel the potatoes and slice them thinly, about 2 mm thick, using a food processor slicing attachment or a mandoline.
5. Add the potatoes to the cream and stir to coat. Bring back to a boil, then simmer gently for 6-7 minutes, stirring now and then, until the potatoes are tender but just cooked.
6. Meanwhile, mix the salt, black pepper, nutmeg and white pepper in a small dish.
7. Lift half the potatoes into the baking dish, separating any that stick together. Discard the garlic. Sprinkle over half the spice mix and one third of the cheese.
8. Spoon the remaining potatoes on top and pour over enough sauce to coat them without drowning them. Sprinkle with the remaining spice mix and cheese.
9. Bake for 40-45 minutes, until the cheese is golden. Scatter the parsley over before serving.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

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