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Josh Eggleton for Great British Chefs



Potato dauphinoise is believed to originate from the Dauphiné region of France. Josh Eggleton's potato dauphinoise recipe is relatively straightforward but does involve leaving the dauphinoise to press overnight, so plan well ahead.


You can serve dauphinoise with a range of meats, or just enjoy with a simple salad.


Ingredients


400g of Maris Piper potatoes, peeled and finely sliced 200ml of double cream 2 pinches of ground nutmeg 300ml of whole milk 1 garlic clove, minced salt pepper


Method


To prepare the potato dauphinoise, finely slice the potatoes using a mandoline and set aside in water until required Combine the cream, milk, nutmeg, garlic and a pinch of salt and pepper in a large saucepan and bring to the boil. Once boiling, remove from the heat and set aside

Strain the water off the potatoes and layer inside a small oven dish lined with baking paper, being sure to overlap each layer as you go Preheat the oven to 160˚C/gas mark 3. Pour enough of the cream mixture over the potatoes to cover and bake in the oven for 45 minutes or until slightly golden on top and tender through the middle Remove from the oven and allow to cool. Weigh down with butter, cheese or any other heavy square object and set aside in the fridge to press for up to 12 hours Reheat the potato dauphinoise in the oven set to 180°C/gas mark 4 for 15 minutes. Divide into 4 portions and serve immediately as a side dish


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