Jersey Royal and Fresh Garlic Dauphinois
A dreamy creamy spring dauphinois.
A little fresh mint stirred in before cooking could be good too.
I whole bulb fresh garlic
1 tablespoon olive oil
2.2 kg Jersey Royal Potatoes, scrubbed really well and cut in half lengthwise if large
900 ml double cream
600 ml milk
50 g butter
sea salt and freshly ground pepper
Preheat oven 160 C/325 F/ Gas 3
Place the whole unpeeled bulb of garlic in a small piece of foil and drizzle over the olive oil. Pinch to seal and place in the oven for about 30 minutes or until the flesh has softened. Leave to cool then squeeze out the flesh into a saucepan.
Pour the milk and cream into the pan and bring to a boil then remove from heat. Sieve the milk and cream mixture through a fine sieve squeezing the soft garlic flesh through with the back of a spoon. Season the mixture very well with salt and black pepper and set aside.
Tip all the potatoes into a large roasting tin or baking dish and pour over the cream mixture. Dot with butter and place in oven and cook for about 2 hours, until very tender when tested with a knife.
Nb. You could also boil the garlic cloves in water for this. Probably for about 10 minutes.
Watch it boil here.