Potato Dauphinoise

Method

1. Peel the Rudolph potatoes and slice into thin slices using a mandolin. Prepare the garlic cloves by removing the outer skin and chopping the top and bottom of each clove.
2. Fill a large saucepan with the 500ml of milk and add the sliced potatoes to the pan.
3. Season the pan in a pinch of salt and pepper, add the two teaspoons of nutmeg and the two garlic cloves whole.
4. Bring the mixture to a slow simmer for 5 minutes and cook the mixture until the potatoes are par-boiled. Take the mixture off the heat and leave to cool once cooked.
5. Line a loose-bottomed cake tin with grease-proof paper, alternatively you can use a pyrex dish, however you won’t be able to turn the mixture out and create the ‘layer cake’ effect.
6. Arrange the cooked potatoes into the cake tin in a rounded pattern, laying the potatoes overlapping slightly to create a compact structure. Pour the milk mixture over the potatoes and leave to settle.
7. TOP TIP: Setting the mixture in a fridge overnight will mean the potatoes soak up more of the flavour and will hold the structure better once turned out, but you can cook on the day if wanted.
8. Pre-heat the oven to 160C.
9. Put the tin into the oven and cook for 45mins- 1 hour or until the top browns.
10. Serve immediately.