Gratin Dauphinoise

Ingredients
200ml whole milk
200ml double cream
1 bay leaf
1 garlic clove, peeled and smashed
1kg waxy potatoes (e.g. Desiree or Charlotte)
200g medium Cheddar, grated
Salt and Pepper

Method
1. Preheat oven to 200C - lightly oil a deep gratin dish - put the milk, cream, bay leaf and garlic in a pan and heat until simmering - when the liquid begins to bubble up the sides of pan, remove from heat and allow to cool slightly.
2. Peel and finely slice the potatoes using a mandolin - scatter one third of the cheese over the bottom of the baking dish, cover with an overlapping layer of potato slices, seasoning with salt and pepper - continue layering until all the cheese and potatoes are used (finishing with cheese).
3. Strain the creamy milk - discarding the bay leaf and garlic - pour over the potatoes to come two-thirds up the sides (not all the milk may be needed) - gently press the potatoes down to help them absorb the liquid.
4. Sprinkle with a little more cheese, and back for 35-40 minutes or until the potatoes are golden brown and tender - leave to stand for a few minutes before serving.

Status
Untried