potato dauphinoise (gratin)rating:
- about 2 lbs of potatoes, peeled and sliced thin (the bigger the potato the better)
- 1 pint double cream
- 1 bulb garlic, peeled, chopped or crushed
- a good full fat cheese, grated
Grease a casserole dish with butter. Put down layers of potato, with a good amount of chopped/crushed garlic between each layer. When finished, pour in the pint of double cream and cover the top with a good layer of grated cheese. Whack in the oven for about an hour (until the cheese has browned nicely).
To serve, just put the casserole dish on a trivet in the centre of the table and arm everyone with forks. Guaranteed a clean dish every time.