Roasted Garlic Dauphinoise Potatoes
Heat your oven to 180°C.
Wrap your garlic bulbs in kitchen foil, then place them in the oven and cook for 40 mins.
Peel your potatoes.
Using a mandolin, or a very sharp knife, carefully slice your potatoes into 2mm thin rounds.
Pour your double cream and milk into a saucepan. Season generously with salt and pepper.
Once your garlic is cool enough to handle, squeeze out the
caramelised pulp. Discard the skin.
Add your garlic pulp to the cream pan along with a generous grating of nutmeg. Bring the mixture to a gentle simmer.
Tip your potatoes into the pan and cook for 10 mins until they are just tender. Check the seasoning and adjust if necessary.
Pour your mixture into a rectangular baking dish. Cover with foil and bake for 45 mins.
Grate your Gruyère.
Remove your dish from the oven and turn the temperature up to 200°C.
Sprinkle your cheese over the top. Bake for another 15 mins until melted.
Carve into squares and serve.