Dauphinoise Potatoes

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img_9920Ingredients 500ml double cream 500ml milk 3 garlic clove 8 large Potatoes 100g Gruyère cheese – I tend to use Parmesan as an alternative Seasoning

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Method Pre-heat the oven to 180C. Tip the cream, milk and garlic into a large saucepan and bring to a simmer. Season with a pinch of salt – I find this teeny step the most important! Slice the potatoes very finely, about 3-4mm, add them to the saucepan of cream and simmer for 3 mins until just cooked.

Read the full original post here authored by Natalie Rix. You can visit her blog here.

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