Pan dauphinoise potatoes

Method

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1. Preheat the oven to 220 C/gas7.

2. Scrub the potatoes. Using a mandolin, thinly slice the potatoes.

3. Place the sliced potato in a small saucepan together with the cream, 25g of butter and the garlic.

4. Season generously with salt and freshly ground pepper. Bring to the boil, reduce the heat and simmer for 4 minutes.

5. Generously butter two 10cm cooking rings. Place the rings on squares of buttered foil on a baking sheet.

6. Using a slotted spoon, remove the potatoes from the cream mixture. Layer the potato slices in the cooking rings, pressing the potato slices down with the back of a spoon.

7. Spoon a tablespoon or two of remaining cream mixture over each filled cooking ring and dot with the rest of the butter.

8. Bake the potato-filled rings for 12-15 minutes until the potatoes are cooked through and are lightly golden.

9. Remove from the oven and carefully take off the cooking rings. Transfer to warmed serving plates, garnish with chives and serve at once.

Comments                        add a comment

i would put grated cheese on these near the end of cooking time

Ingredients

350g Jersey Royal new potatoes
150ml double cream
50g unsalted Butter, plus extra for buttering
1 garlic clove, peeled
salt and fresh ground black pepper
whole chives, to garnish (optional)

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