I give you my ultimate dauphinoise tatties, the low calorie potato dish you all need in your life. Layers of thin spuds in a creamy garlic infused sauce, a little onion and garlic, herbs, nutmeg and topped with more calories. A banging indulgent side dish that serves 4.
700 g white potatoes
1 cup double cream
1 1/2 cup full fat milk
2 garlic cloves peeled and lightly bashed to release flavour (but kept whole)
2 sprigs of thyme
1 bay leaf
1 pinch nutmeg
1/2- 1 tsp salt
1/2 tsp black pepper
1 cup grated cheddar cheese
1 small onion thinly sliced
Preheat the oven to 180C and grease a shallow ovenproof dish.
Keep the skin on the potatoes and thinly slice to around 2mm thick.
Place the cream, garlic, thyme, bay and milk into a large saucepan and bring to the boil, then add in the potatoes and simmer gently for 7 mins, stirring occasionally to stop them from sticking to the bottom of the pan.
Mix together salt, black pepper and nutmeg; set aside.
Discard the garlic and herbs, evenly spread half of the spuds across the bottom of the baking dish. Layer the onion and sprinkle over half of the salt/pepper/nutmeg.
Spoon over the remaining spuds and sauce so they are all covered. Sprinkle the rest of the seasoning and cheese.
Bake in the oven for 40-45 minutes, until golden brown.