This is a super-easy version for the classic potato bake. Thinly sliced potatoes are baked in a creamy cheese sauce. Enjoy as a comforting side dish.
I found this recipie for gratin dauphinoise, as it was easy to understand and follow, ideally I was looking for an authentic potato dauphinoise, which i found on bbc food, which just uses garlic, potato, double cream and salt and pepper, but I found this a bit basic and bland for my personal taste, so I used this recipie instead, but I Changed it around a bit and adapted it to my taste, instead of using one clove I used 3 cloves of garlic, I used one for rubbing into the oil in your dish, and too smaller cloves i grated in and mixed it in the bowl mixture, I used extra virgin olive oil instead of vegetable oil, and I used just ordinary white pepper and ordinary salt, also as I'm not a gruyere fan, I used plain and simple mature cheddar, which I used 4 oz instead of 3oz(70g), I put the oven on to 200 fan assisted, and as my dish was quite large, I used 400 mil of milk and 150 mil of double cream instead, to cover the potato and dish entirely, and i baked it for 45 to 50 minutes until all the potato is cooked through and it's golden brown. I don't like blowing my own trumpet, but it does taste very good, really tasty, and I made it today, better than any I've tried in resturants before hand etc, as potato dauphinoise is one of my favourite dishes, my husband really liked it also, and he's not a big garlic fan, but he ate it all up and said it tasted really beautiful and would like me to cook this again, so I must of done a good job. - 29 Dec 2012