follow on from Temuka question.... this is scotty's ultimate dauphoise taters

[scottyman]

scotty's ultimate dauphinoise taters
prep time 30 mins
cooking time 1hr 15 mins

3 large floury potatos (i.e. baking potatos)
225ml double cream
225ml full-cream milk
ample butter (to grease dish)
3-5 cloves of garlic (crushed to a paste)
one large pinch of nutmeg
50g of grated tasty cheese

first, prepare the milk, cream and garlic mixture in small pot.
slowly bring to boil and when on the boil add half the nutmeg.
Leave this to cool - i added some butter to make it a touch richer which was really tasty.

take taters, peel then slice into approx. 2mm thick.

smear baking dish with butter and a little garlic - loads of butter tho then season lightly with salt and pepper

place the potato in dish in overlapping layers - seasoning each layer lightly with freshly ground salt and pepper

use a large spatula or fish slice to press down the potatos as much as you can.
start slowly pouring in the mixture until it just covers the tops of the potatoes.
at this point sprinkle over the rest of the nutmeg and place in a pre-heated oven for about 45 mins at 180 deg. C

after this - remove from oven and sprinkle on the cheese, then return to oven at 150 deg.C for a further 20-25 mins until nice and brown and crispy on top.

i would have provided photos, but was in a bit of a rush when i made it.

[Zak33]

oh god that sounds ace

wish we were home this weekend..that would be in the oven by 7pm