Butter your dish or ramekins well.  You’ll thank me when washing up later, as it helps to stop the dauphinoise potatoes sticking.

With a garlic clove cut in half, rub the sides of your ramekins or dish.  It is surprising how much flavour this imparts into the dauphinoise potatoes.

Using a mandoline, which is incredibly sharp so please take extra care, and use a mandoline with a guard to protect your fingers. Back and forth slice up 1 kg of peeled potatoes.  You will then have plenty of thin slices to make your dauphinoise potatoes.  

Place a layer of potatoes on the bottom, making sure there are hardly any gaps.  For a large sized dish you will need 600ml of double cream, pour a small amount over the potatoes until covered.

For the large sized dish you will need 300g of grated Gruyere Cheese.  This is the best cheese to use for this dish as it has high strength and flavour.

Add a little bit of salt and grated pepper.

Now we need to carry on with this layering… so I will speed it up a bit.  You need it to end with the cheese on top.  This dauphinoise potatoes recipe is a great dish to make ahead, and place in the fridge until needed.

Bake in a preheated oven at 180 degrees centigrade, for about an hour.  If it colours too much on top, simply cover with some foil.  

Check that after an hour that the dauphinoise potatoes are cooked through. This bubbling cheesy dauphinoise potato recipe will be piping hot and delicious.