Creamy Dauphinoise Layered Potatoes Recipes

Steps:

• Heat oven to 190C/170C fan/gas 5.
• Tip 500ml double cream, 500ml milk and 3 garlic cloves into a large saucepan and bring to a simmer.
• Slice 8 large potatoes very finely, about 3-4mm, add them to the cream and simmer for 3 mins until just cooked.
• Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan.
• Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish so that they are about 5cm in depth.
• Pour over the garlic infused cream (discarding the garlic) - just enough to seep through the layers and leave a little moisture on the surface.
• Scatter over 100g grated gruyère cheese, if using, then bake for 30 mins until the potatoes are soft and browned - increase the heat for 5 mins if not brown enough.

Steps:

• Preheat the oven to 350°F
• 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 mins until just tender. Season well.
• Transfer to a buttered, ovenproof dish and sprinkle over the cheese.
• Bake for 25 mins until golden.
• Serve with a leafy green salad.

Steps:

• Heat the oven to 160C/140C fan/gas 3. Put the Elmlea Double Plant Cream Alternative, plant milk, thyme and garlic in a saucepan, and warm over a low heat until just steaming, but not boiling.
• Layer the potatoes in a medium baking dish (about 20 x 20 x 5.5cm), seasoning each layer well with salt and pepper. Pour over the hot milk mixture, making sure all the layers of potatoes are submerged in the liquid. Bake, uncovered, for 1 hr 30 mins until tender when pierced through the middle with a knife, and the top is lightly golden.