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Dauphinoise Potatoes – Serves 4
15 g/0.5 oz butter, plus extra for greasing,
1 tbsp plain four,
225 ml/8 fl oz double cream,
450 ml/16 fl oz milk,
1 tsp salt,
pinch of freshly grated nutmeg,
pinch of freshly ground white pepper,
4 fresh thyme sprigs,
2 garlic cloves, finely chopped,
2 kg/4 lb 8 oz baking potatoes, thinly sliced,
115 g/4 oz Gruyère cheese or white Cheddar cheese, grated,
salt and pepper.
1) Preheat the oven to 190°C/375°F/Gas Mark 5. Grease a 38 x 25-cm/15 x 10-inch ovenproof dish.
2) Melt the butter in a saucepan over a medium heat. Stir the flour and cook, stirring constantly, for 2 minutes. Gradually whisk in the cream and milk and bring to simmering point. Add the salt, the nutmeg, white pepper, thyme and garlic, reduce the heat to low and simmer for 5 minutes. Remove and reserve the Thyme sprigs.
3) Make a layer of half the potatoes in the prepared dish and season generously with salt and pepper. Top with half the sauce and cover with half the cheese. Repeat the layers with the remaining potatoes, sauce and cheese.
4) Bake in the preheated oven for about 1 hour, or until the top is browned and the potatoes are tender. Remove from the oven and leave to rest for 15 minutes before serving.
Grandma’s Tip: These creamy, garlicky potatoes make the perfect side dish for any Sunday roast.