Oak-smoked Garlic Dauphinoise

Name: Oak-smoked Garlic Dauphinoise
Prep time: 60 min
Cook time: 60 min
Yield: 6
Cuisine: British
Ingredients: 1kg waxy potatoes, thinly sliced; sea salt and freshly ground black pepper; 1 tsp nutmeg, freshly grated; 1 bulb oak-smoked garlic, cloves peeled (or 3-4 ordinary garlic cloves); 500ml full-cream milk or milk mixed with cream; 50g butter, cut into slivers

Serves: 6

Ready in: 60 mins +

Cost Cutting Eco Friendly Freezes Well Gluten Free‏

Oak-smoked Garlic Dauphinoise Recipe: Veggie

Ingredients
Method

Ingredients:

1kg waxy potatoes, thinly sliced
sea salt and freshly ground black pepper
1 tsp nutmeg, freshly grated
1 bulb oak-smoked garlic, cloves peeled (or 3-4 ordinary garlic cloves)
500ml full-cream milk or milk mixed with cream
50g butter, cut into slivers

method:

Preheat the oven to 190C/375F/Gas 5.
Place half the sliced potatoes in a large ovenproof gratin dish. Cover with a layer of seasoning then grate the garlic cloves over the top.
Tip the remainder of the potato slices into the dish, spreading them out evenly. Season again then pour over the milk, or milk and cream, and lay the butter slivers on the top.
Bake in the oven until all the liquid has been absorbed and the top has browned, about 1-1 1/2 hours.

Print Recipe www.thegarlicfarm.co.uk