Dauphinois Potatoes

A few years ago I ran a weekly supper club with a great friend of mine. We hosted it in her tiny top floor flat, squeezing all our guests around a little wooden table. It was some of the greatest fun I’ve ever had in the kitchen. We learnt so much, made heaps of mistakes, and most importantly laughed ourselves senseless. Our guests included people from all walks of life, but as diverse as they were, they all shared an unbridled passion for food. This dauphinois potato recipe was a staple on our menu and a real crowd- pleaser. We used to serve it with lamb, but its fabulous with chicken too.

Ingredients (serves 4):

3 large Maris Piper potatoes
3 cloves of garlic, skinned
300ml double cream
1 knob of salted butter
freshly ground black pepper
1 tsp ground nutmeg

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Drop two cloves of garlic, chopped in half, into your pot of cream and leave overnight, or for as long as possible. This step is by no means essential if you don’t have time.

Preheat the oven to 190C. Chop the third clove of garlic in half and rub it around your heatproof dish, followed by a generous layer of butter.

Peel and grate the potatoes, and rinse through a sieve under cold water to get rid of the starch. Leave to drain fully.

Put all of the grated potato into your greased dish, grind plenty of fresh black pepper on the top, sprinkle over the nutmeg and then pour the cream (less the chopped garlic) evenly over the potato.

Bake for about 40 minutes, until golden brown and bubbly. Serve straight away.

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