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Get creative in the kitchen with celebrity chef Nigel Brown. Each week the Yorkshireman will bring you a new and exclusive recipe to tempt your taste buds.

Potato Dauphinoise

Posted by Nigel Brown
Nigel Brown
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on Wednesday, 14 November 2012
Why not have a change from the usual roast potatoes with your mid-week roast, and try this all time classic?
Potato Dauphinoise

Ingredients

  • 500g smooth potatoes, thinly sliced
  • 200ml double cream
  • 100ml milk
  • 1 clove garlic, crushed
  • 50g Gruyere cheese, grated

Method

Preheat the oven to 180°C/Gas Mark 4

Place the sliced potatoes in a bowl of cold water to prevent them from browning. Rinse then pat dry with kitchen paper.

Place the cream, milk and garlic in a large saucepan and bring to a gentle simmer. Add the potatoes, cover and simmer for 10 minutes until just tender. Season well.

Transfer to a buttered ovenproof dish and sprinkle over the cheese. Bake for 25 minutes until golden.

Nigel holds exclusive classes in his own cookery school kitchen for more information log on to www.nigelbrownchef.co.uk
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