Dauphinoise Potatoes

Creamy, comforting and oh so garlicky. This recipe can be the perfect partner to a roast or it's own star of the show. We've added a smokey twist and made this classic recipe even more indulgent with our Smoked Garlic Aioli.

Ingredients

• 400ml double cream
• 500ml milk
• 3 garlic cloves
• 8 large Maris Piper potatoes
• 100g grated gruyère
• 3 tbsp LEON Smoked Garlic Aioli
• Salt & pepper to season

Method

• Preheat the oven to 175c
• Mix the cream, milk, and 3 garlic cloves into a large saucepan & bring to a simmer.
• Slice 8 large potatoes very finely into discs, add them to the cream mixture, and continue to simmer for 4 minutes, until the potatoes are tender.
• Using a wooden spoon, gently move the potatoes around so they don’t stick to the bottom of the pan.
• Remove potatoes using a slotted spoon & place them into an ovenproof dish in layers so they are around 5cm thick
• Add a dollop of LEON Smoked Garlic Aioli across all the potatoes and then slowly pour in the cream mixture – discarding the garlic cloves.
• Season with salt & pepper to taste (we used Maldon Smoked Sea Salt) and then scatter the gruyère. Bake in the oven for 30-35 minutes until the potatoes are cooked and the cheese is browned on top.