Gratin Dauphinoise

Ingredients:

Thin sliced potato
2pts double cream
3 cloves crushed garlic
Salt and black pepper
Grated Cheddar and Gruyère cheese

Method:

Line a suitable tray with a little butter

Bring the cream to the boil and add the well-crushed garlic

Start layering the potatoes one layer at a time with a covering of the garlic cream and a little salt and pepper

When you get to the final layer of potato push down hard with the back of a fish slice to compact

Finally spoon a little more cream over the top and place in a moderate oven

At regular intervals push down the Dauphinoise with a fish slice until golden brown on the top

Sprinkle with a little cheese and gratinate under a hot grill

Note: for perfectly cut Dauphinoise chill overnight and cut into squares or circles