A favourite dish of all time…….A very, very good recipe for it here…..creamy, sticky, oozy, syrupy…...
Serves 4 for greedy people. 8 as a side dish.
Brilliant with barbecued things….
4 garlic cloves
450 ml double cream
200 ml milk
1 kg floury potatoes, peeled
sea salt and freshly ground white pepper
butter, for greasing
1. Peel and drop the whole garlic cloves into a small pan of boiling water, reduce the heat and simmer for 15 minutes until very tender. (It will be meltingly soft.)
2. Pour the milk and cream into a pan. When the garlic is tender, crush well with a knife or press through a sieve into the milk and cream mixture. Season very well, bring to a boil, then remove from heat and set aside to infuse.
3. Preheat oven 160 C/gas 3 and grease a 25 x 15 cm roasting tin or dish or a 23 cm round cake tin, (with a solid base) with butter. Slices the potatoes into 5 mm slices (a really large knife or a mandolin really does make light of this) and spread out in the tin.
4. Pour over the cream and press the potatoes down. Bake for 1 1/2 hours, pressing the potatoes down gently every 20 minutes.
5. The cream will be absorbed gradually and the potatoes will become compressed and more solid as they cook.
6. The Dauphinois will be cooked when the top is golden and the potatoes are tender when poked with a knife and it slides into it easily.
7. Remove from oven and leave to rest for 10 minutes before serving. (otherwise you will burn your face off.) No, I will not do a low fat variation. If it’s too rich for you, don’t eat it.