Manisha’s Pommes Dauphinoise
- 1 Large Garlic Clove
- 250ml Whole Milk
- 250ml Double Cream
- 1 tsp Salt
- 1 tsp Cracked Black Pepper
- 1/2 tsp Nutmeg
- 1/2 tsp Cayenne Pepper
- 900g Potatoes- Sliced as thinly as possible
- 175g Grated Cantal or Comte Cheese (Cheddar can work as well)
- Butter to rub into the baking dish
Cut the Garlic in half and rub the baking dish. Then crush, chop and place in the saucepan. Rub the baking dish with butter.
Add all the ingredients to the saucepan, except the cheese and bring to the boil. Stir continuously to prevent the potatoes from sticking, simmer for a minute or until the liquid thickens and remove from the heat.
Then stir in half the cheese and place into the baking dish. Make sure that no potatoes are sticking out of the liquid and then sprinkle the remaining cheese on top.
Bake for 45 minutes to an hour until golden on top and the potatoes are tender.