3garlic clovespeeled and lightly crushed (so they’re flatter, but stay in one piece)
2 ¾lbs(1 ¼ kg) King Edward or Maris Piper potatoes – use medium-sized potatoes
1 ½cups(150g) grated gruyere cheese
2tbspfreshly chopped parsley
Preheat the oven to 190C/375F
Lightly grease a large, shallow ovenproof dish. I use a 32cmx18cm dish (see *note 1 for conversion).
Place the cream, milk, garlic into a large saucepan and bring to the boil, then turn down the heat.
Peel the potatoes and slice thinly using the slicing attachment on your food processor or a mandolin. They need to be around 2mm thick.
Add the potatoes to the cream and stir to coat.
Bring back to the boil, then simmer gently for 6-7 mins, stirring occasionally (to ensure the sauce doesn't catch on the bottom of the pan) until the potatoes are tender and just cooked. Don’t worry if they break apart a little.
While the potatoes are cooking, mix together the salt, black pepper, nutmeg and white pepper in a small dish.
Scoop half of the potatoes out of the pan and arrange them in the baking dish, being sure to separate any potatoes that have stuck together. Discard the garlic.
Sprinkle over half of the salt/pepper/nutmeg mixture and 1/3 of the gruyere cheese.
Spoon on the remaining potatoes and pour over enough sauce so the potatoes are coated in sauce, but not drowning in it. The sauce should be quite thick, so there won't be much left in the pan anyway.
Sprinkle on the remaining seasoning and the remaining cheese.
Place in the oven and bake for 40-45 minutes, until the cheese is golden.
Top with fresh parsley before serving
Note 1I use a 32cmx18cm (12.5"x 7") dish, but you could use a 24cmx24cm (9.4"x9.4") dish or 26cm/10" (ish) diameter round dish or even a cast iron skillet. Don't worry if your tin is a little smaller or a little bigger. Try to ensure it's at least 5cm (2.5") deep though.Best potatoes for dauphinoise potatoesStarchy/floury potatoes are the best option - as the starch in them helps to create a thicker sauce. Maris Piper, King Edwards, Rooster, Russets, Yukon golds and Desirée are all good options.Can I make it ahead?Yes, cook as per the recipe, but just place in the oven for 20 minutes rather than 40-45. Then you can cool, cover and refrigerate. Remove from the refrigerator an hour before you want to reheat it (to take the chill off the centre) and cover in foil. Place in the oven at 190C/375F for 30-35 minutes, removing the foil for the last 15 minutes, until piping hot throughout.Gruyere cheeseI like to use Gruyere cheese for dauphinoise for its delicate nutty flavour. You can swap it out for mozzarella or cheddar if you prefer.Nutritional information is per serving.