Dauphinoise potatoes

By: Skye Gyngell
From: How I cook
Serves: 8
Photographer: Jason Lowe

These rich, soft creamy potatoes, tasting of nutmeg and garlic, are heavenly served with thick slices of ham. It is important to use gruyère here; its delicate flavour and relatively low fat content (for a hard cheese) lend a more refined taste than, say, cheddar. And do use waxy rather than floury potatoes; traditionally these are cut as finely as possible, but I like them with a little more body.

Ingredients

Quantity	Ingredient
1.5-1.7kg	desirée potatoes, peeled
1 litre	whole milk
	sea salt
	freshly ground black pepper
600ml	double cream or crème fraîche
3	garlic cloves, peeled and very finely sliced
1-1 1/2 teaspoons	freshly grated nutmeg, to taste
250g	gruyère, grated

Method

Cut the potatoes into 3mm thick slices. Place in a large saucepan, pour over the milk and add a good pinch of salt. If the potatoes are not completely submerged, top up with a little water. Bring to a gentle simmer over a medium heat and cook the potatoes for 5 minutes. Drain in a colander, discarding the milk.
Preheat the oven to 200°C. Tip the warm potatoes into a large bowl and pour over the cream or crème fraîche. Season generously with salt and pepper and add the garlic and nutmeg. Toss to ensure the potatoes are well coated, then taste for seasoning and add a little more salt and pepper if needed.
Transfer to an ovenproof serving dish, spreading the potatoes out evenly. Scatter over the grated cheese, ensuring that it is evenly distributed, and place in the oven. Bake for 20–25 minutes until golden brown on top and the cream is bubbling seductively underneath.

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