Gratin dauphinois with wild garlic
Thinly sliced potatoes baked with double cream, milk and salt until completely soft with a crisp golden crust. Improved with the addition of wild garlic.
Gratin dauphinois (6 portions)
6 Large potatoes (maris piper)
300g Double cream
200g Milk (whole)
50g Wild garlic
80g Butter
Salt + pepper
Peel the potatoes and slice thinly by hand or on the mandolin. Season with salt and pepper and mix well.
Mix the cream and milk. Layer the potatoes in a dish, adding your cream mix and wild garlic as you go, make sure the top layer is nice.
Finish with the butter and a little black pepper.
Cover and place in the oven at 140C for 2 hours. Remove the cover and place back in the oven for around 2 hours or until nicely coloured on top.
