Black Garlic Potatoes Dauphinoise

Potatoes dauphinoise made with layers of finely sliced potatoes baked in cream, butter and cheese with a BGK twist of a hint of Black Garlic.

Prep: 15 mins + simmering potatoes | Cook: 30-40 mins | Serves: 6

V: use vegetarian cheese alternative

Ingredients

Butter for greasing
500ml double cream
500ml milk
3 cloves white garlic – crushed
2 tbsp Black Garlic Paste
Salt and freshly ground black pepper
1kg King Edward or Maris Piper potatoes – peeled and thinly sliced (4mm approx.)
50g butter
Black Garlic Seasoning or salt and freshly ground pepper
100g grated Gruyère cheese or vegetarian alternative

Method

Preheat the oven to 190C/170Cfan/Gas5.
Grease a gratin dish (32cm x 25cm approx.) with butter.
Tip the double cream and milk into a large saucepan. Add the white garlic and Black Garlic Paste. Season with salt and freshly ground black pepper. Bring to a simmer.
Add the potato slices to the garlic-infused milk. Simmer until the potatoes are nearly cooked. The cooking time depends on the thickness of the potatoes.
Remove the potatoes with a slotted spoon and arrange in layers in the greased gratin dish.
Pour over the infused cream. Dot butter over the top. Season with Black Garlic Seasoning or salt and freshly ground black pepper. Scatter over the Gruyère cheese or vegetarian alternative.
Bake for 30 – 40 minutes until the potatoes are tender and browned.
Leave to stand for 5 minutes before serving.

Top Tip: choose a starchy/floury variety of potato which will help thicken the cream.