Pommes dauphinoise recipe

• 6 Large floury potatoes, peeled and sliced very thin
• 4 Cloves garlic, finely chopped
• 1 pinch Salt
• 250 ml (8.8fl oz) Double cream
• 100 g (3.5oz) Unsalted butter for greasing and dotting the surface

1. Pre-heat the oven to gas mk5 (375?F / 190?C).
2. Select an ovenproof dish that is roughly the size of six portions, i.e.
3. about 20cm x 15cm and approximately 3cm deep.
4. Butter it well.
5. Scatter a third of the potato slices over the bottom of the dish, then sprinkle with a third of the garlic and season well.
6. Add another two layers of potato and garlic, seasoning well between layers.
7. For the finishing layer, overlap slices of potato in a fish scale pattern for that classic Dauphinoise look.
8. Dot with the remaining butter and pour the cream over.
9. Bake in the centre of the oven for fifty minutes to an hour until golden on top and soft and tender inside (check with a skewer).
10. Allow to rest for twenty minutes and serve.

floury potatoes, garlic, salt, cream, greasing

Taken from www.lovefood.com/guide/recipes/13994/jim-fishers-pommes-dauphinoise (may not work)