4 large potatoes
250ml double cream
2 garlic cloves
2 bay leaves
50g grated cheese (mature cheddar orgruyere is best!)
Cornish Sea Salt Really Garlicky
If you want to do a Dauphinoise potato recipe in double quick time with that all important garlicky flavour, cook smart and use our time saving Really Garlicky Sea Salt blend for authentic flavour in a flash.
Preheat the oven to 190C/170C fan.
Start by preparing the potatoes. Thoroughly wash them, pat dry and slice thinly.
In a saucepan, add the milk and cream and start to heat gently. Add in the sliced potatoes, the garlic cloves and bay leaves. Bring to a simmer, stirring occasionally to prevent any potatoes sticking to the bottom of the pan or to each other. Continue to cook until a sharp knife can just go into the potatoes.
Remove the potatoes from the liquid using a slotted spoon and start to arrange in an oven proof dish. Pour over the rest of the cream from the saucepan so there's just enough to soak the layers - don't over do it otherwise the potatoes will be swimming in liquid.
Add the grated cheese on top, if you would like, then the star of the show, Cornish Sea Salt Really Garlicky. This will enhance the flavours of the garlic infused cream, and result in a delicious crispy top too.
Bake for about 30 minutes until golden. Serve immediately.