Potato Dauphinoise

I absolutely love this way to prepare potatoes. I know it’s not the healthiest way to eat them, but I firmly believe it’s better than eating a bag of chips. It’s way more refined too. The creamy, garlicky flavours are out of this world. I’d be happy with a bowl of this to myself without anything else. In-fact, I think I’ve done that at some point. I did make up for the less-than-healthy-serving by accompanying with a huge bowl of vegetables – quite a memorable dinner.

5 medium potatoes (peeled and very thinly sliced)
2 cloves garlic (very finely chopped)
1 tablespoon onion (very finely chopped)
1 tablespoon fresh oregano or thyme (finely chopped)
salt & pepper
25g unsalted butter (cut into very small cubes)
100ml double cream

Preheat oven to 220ºC.

Lightly grease a 15x15cm ovenproof dish. Make a layer of potatoes on the bottom, slightly overlapping each potato. Sprinkle very lightly with garlic, onion, oregano, salt & pepper, 3-4 butter cubes, and about ½ tablespoon of cream. Add another layer of potatoes and then repeat the process. Keep doing this until you run out of potatoes. The last layer should be a clean layer of potatoes. Sprinkle over some butter and cover in foil.

Bake in the oven for 45 minutes. Take off the foil and cook for a further 10 minutes. Test for doneness by piercing a knife into the centre. The potatoes should be very soft and the knife should go in very easily. Remove from oven, cool for 5 minutes then serve.

Serve hot with whatever takes your fancy. I ate mine with a lovely juicy steak and lots of steamed vegetables.

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