Potato Dauphinois

Ingredients

• 1 small clove garlic, finely chopped
• 1 shallot, finely chopped
• 15g butter
• 400g potatoes, peeled and thinly sliced
• Salt and pepper for seasoning
• Pinch of grated nutmeg
• 300ml milk
• 150ml double cream (crème fraiche can be substituted)
• Extra butter to rub on inside of mini casseroles
• 25g grated gruyere cheese

Equipment

• 2 x Copper Tri-Ply 24cm Frying Pans
• Mandolin cutter (preferable)
• Knife
• Chopping board
• Spoon
• 2 x Copper Tri-Ply Mini Casseroles
• Oven gloves

Cooking Method

1. Put the peeled and sliced potatoes in the frying pan and season with salt, pepper and a pinch of nutmeg. Then add the milk and bring to a gentle boil over a low to medium heat stirring every now and then to avoid burning.
2. Cook the potatoes until slightly tender about 10-15 minutes. Remove the frying pan from the heat and drain the potatoes discarding of the milk.
3. Preheat the oven to 220°C.
4. Using a separate frying pan to fry the onion and garlic with the 15g butter until they are golden colour. Remove from heat and set to one side.
5. Return the potatoes to the frying pan and add the cream. Over a low to medium heat bring to a boil and simmer for 10-15 minutes, stirring every now and then. The potatoes are ready when they are tender but not falling apart. Remove from heat and check the seasonings and add more salt and pepper if necessary.
6. Butter the insides of the mini casseroles.
7. Gently mix the onion and garlic into the potatoes. Spoon the potato mixture into the mini casseroles and sprinkle generously with the grated cheese.
8. Bake in the oven without the lids for 10 minutes or until golden brown.
9. Using oven gloves remove the casseroles, return the lids and serve immediately.