Dauphinoise Potatoes

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 2
• 750 g potatoes
• salt and pepper
• 300 ml low-fat creme fraiche (half fat)
• 1 garlic clove

Recipe

• 1 preheat the oven to 350 degrees f or 180 degrees celsius.
• 2 peel the potatoes and slice them thinly.
• 3 a mandoline or food processor is ideal for this job, but the cucumber slicer on the side of a cheese grater will work as well.
• 4 you can also use a knife but it will take longer to make sure the slices are all the same thickness.
• 5 spread out the sliced, but unrinsed, potatoes and sprinkle with about 1/2 tsp of salt.
• 6 rub the slices together and leave for five minutes.
• 7 this helps to soften and season the potatoes.
• 8 drain off any excess liquid from the potatoes and tip them into a pan with the creme fraiche.
• 9 salt and pepper lightly, then bring to a boil, reduce the heat immediately and let simmer for about 30 seconds.
• 10 meanwhile, rub an oven-proof casserole dish with the peeled garlic.
• 11 tip everything into the prepared dish.
• 12 spread the mixture evenly and cook for around 45 minutes until the top is browned and the potatoes are cooked.