Garlic Dauphinoise Potatoes

By Poppy Cooks


600ml double cream
2 cloves garlic, sliced
1 nutmeg
5-6 large Maris Piper potatoes
2 sprigs thyme
Salt and pepper to taste


Preheat the oven to 160ºc/320ºf. Pour the double cream into a saucepan and add in the garlic and thyme. Grate in a big pinch of nutmeg and season well with salt and pepper, then pop onto the hob and allow to warm up and thicken slightly.

Peel your potatoes and finely slice them, using a mandolin if you have one. They need to all be a consistent thickness so they cook evenly.  

When the cream has thickened, pour all over the sliced potatoes and stir so the potatoes are coated, removing the thyme as you go. Begin to layer this into your serving dish, adding a bit of cream and salt and pepper on each layer.  

When you have layered up all of the potatoes, pour over any remaining cream and press a sheet of parchment paper on top.  

Pop in the oven for 45 minutes with the parchment on top, and then remove the paper and cook for another 15-20 minutes until golden brown and bubbling.