Dauphinoise potatoes accompanied the main at my six-course 1930s Parisian Supper Club, alongside both the plaice and fennel with butter and capers and tofu au vin. With lots of cream, cheese and garlic, it’s hard to go wrong with this French classic.
Serves 4
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250g double cream
250g milk
3 garlic cloves, sliced
4 large Maris Piper potatoes, peeled and sliced
1 tbsp flat leaf parsley, chopped
30g Guyere cheese, grated
sea salt and black pepper
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Preheat the oven to 190°C. Combine the double cream and milk in a large saucepan and add the garlic. Season the mixture with salt and pepper and bring to the boil. Add the sliced potatoes and simmer for 5 mins, then season and add the parsley.
Layer the potatoes in a medium-sized oven dish and pour over the liquid to the top. Sprinkle with the cheese and season with pepper, then bake for 30 mins, until golden. Serve immediately.