Roasted Garlic Dauphinoise Potatoes

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Step 1.

Heat your oven to 180°C.

Step 2.

Wrap your garlic bulbs in kitchen foil, then place them in the oven and cook for 40 mins.

Step 3.

Peel your potatoes.

Step 4.

Using a mandolin, or a very sharp knife, carefully slice your potatoes into 2mm thin rounds.

Step 5.

Pour your double cream and milk into a saucepan. Season generously with salt and pepper.

Step 6.

Once your garlic is cool enough to handle, squeeze out the caramelised pulp. Discard the skin.

Step 7.

Add your garlic pulp to the cream pan along with a generous grating of nutmeg. Bring the mixture to a gentle simmer.

Step 8.

Tip your potatoes into the pan and cook for 10 mins until they are just tender. Check the seasoning and adjust if necessary.

Step 9.

Pour your mixture into a rectangular baking dish. Cover with foil and bake for 45 mins.

Step 10.

Grate your Gruyère.

Step 11.

Remove your dish from the oven and turn the temperature up to 200°C.

Step 12.

Sprinkle your cheese over the top. Bake for another 15 mins until melted.

Step 13.

Carve into squares and serve.

If you don't have a mandoline, carefully slice your potatoes with a sharp knife instead.

In partnership with Ocado.

2 Bulbs of Garlic
1.5kg Maris Piper Potatoes
300ml Double Cream
400ml Whole Milk
100g Gruyère
Generous Grating of Nutmeg