Serves 4-6
4-6 good sized autumn potatoes
1/2pint full fat milk
1/2pint double cream
2 slightly crushed fat garlic cloves
1tbs butter
2 generous handfuls Gruyère cheese
Salt pepper
Pour the milk and cream into a saucepan add the garlic cloves and simmer for a few mins ( don't allow to boil and burn) then set aside so the garlic infuses the milk . Butter a baking dish with a little of the butter and peel and thinly slice the potatoes, place a layer of the potatoes in the bottom, season well sprinkle with a little of the Gruyère ( keep a little back for the end ) and repeat the process to fill the dish use a final layer of cheese. remove the garlic cloves from the milk and gently pour liquid over the dauphinois ( add a little sprinkle of cheese) then Bake 200c 30-40 mins til golden and bubbling and the potatoes are tender to a knife.