Sign in  BBC navigation   Dauphinoise potatoes  Dauphinoise
potatoes  These creamy, garlicky potatoes make a fabulous side
dish for any Sunday roast.  Equipment and preparation: You will
need a large gratin dish.     • 1 kg/2lb 4oz baking potatoes,
peeled and placed in a bowl of cold water to prevent them from
browning (use floury potatoes such as Russet, King Edward, Maris
Piper or Desiree)    • 3-4 cloves garlic    • 500ml/17½fl oz
double cream (you may need a bit extra)    • salt and freshly
ground black pepper  Preparation method    1. Preheat the oven
to 160C/320F/Gas 2.    2. Slice the potatoes into thin slices,
about 3mm/⅛in thick. Place the slices into a bowl as you cut
them.    3. Trim the ends off the garlic cloves but don't peel.
Grate the cloves on a grater. The flesh will go through the fine
holes and the skins will be left behind. Scrape the grated
garlic flesh into the bowl with the potatoes.    4. Season the
potatoes, to taste, with salt and freshly ground black pepper.
5. Pour the cream ov