Potato dauphinoise is a classic dish and Jane Morfett thinks her Mum’s version is the best way to cook it. A simple yet delicious way to give your potatoes a quick twist, this creamy dish needs just 4 ingredients (plus seasoning) to make. If you’re feeling extra naughty you could top it with a little grated cheese -shhh, we won’t tell!
- 400ml milk
- 400ml double cream
- 2 chopped garlic cloves
- 1 kg potatoes, peeled and sliced
Add cream, milk, garlic, and pinch of salt and pepper into a large saucepan and bring to the boil.
Add the potatoes to the saucepan and stir in, then simmer for approx 10 mins, the mixture will start to thicken and potatoes will begin to soften.
Transfer the contents of saucepan into a baking dish, arranging the potatoes evenly.
Bake in oven 170°C/320°F/Gas Mark 3 for around 45 mins or until the top is nicely browned.
See all the entries for our <a href="http://www.goodtoknow.co.uk/recipes/pictures/34780/mums-best-dish">Mum's Best Dish</a> competition