Dauphinoise Potatoes

Recipe developed to be the ideal amount for the set of 4 Mason Cash ramekins available in our store.

2 garlic cloves

400g potatoes

180ml double cream

80ml milk

Salt and pepper

Peel the garlic cloves and if you like a punchy garlic favour, crush the raw cloves to a puree using a pestle and mortar. If you prefer a subtle garlic flavour, place the cloves in boiling water and simmer for 20 minutes before crushing them.

Peel the potatoes and cut them into slices approximately 5mm thick before placing them in the ramekins up to 7 layers deep. Depending on the size of the potatoes, cut them into halves or smaller pieces to fit better around the ramekins, leaving only small gaps.

Put the crush garlic in a saucepan with the double cream and milk, season liberally to your taste. This dish would traditionally use white pepper or use black pepper if you prefer.

Bring the cream mixture to the boil then remove from the heat and ensure the garlic is well mixed in, so that it doesn’t sit in the bottom of the pan.

Pour the cream mixture over the potatoes, pressing them down if necessary, so that the cream reaches the top layer but doesn’t cover it.

Place the ramekins on a baking tray and cook in a preheated over at 160 degC (325F) Gas Mark 3 for 1 hour. Gently press the potatoes down every 15 minutes or so.