About this recipe:Dauphinoise potato is really under-rated in the world of potato and quite frankly that's not okay. So beautiful and creamy, It's really great for a side serving or even make it the main event!
Slice the potatoes to about 3mm thick (a vegetable cutter or mandoline is great for this unless you're a pro slicer!). Set these aside in a bowl of cold water until they are needed to ensure they don't brown.
In a saucepan heat the cream, milk, nutmeg, salt and pepper. Bring to the boil, then shortly after reduce heat to a simmer for a few minutes, then remove from heat.
Pat down the potato slices to dry and begin to fill a suitable sized oven dish, making sure you overlap. Ensure each layer you create is covered in some of the cream sauce and make sure all the gaps are filled. Finally ensure the top layer is purely the cream.
Place your dish on the middle tray in a preheated 160 C / Gas 2-3 oven for at least 1 hour or until golden on the top. If cheesing it up, take it out a few minutes before ready, scatter cheese all over the top and sizzle for a minute or so on the highest heat (don't use too much cheese, though, as the dish will become oily). Remove from oven and garnish with spring onion, if liked. Serve hot.
Here, I used spicy Mexican cheese (really easy to get, most supermarkets will have it and usually in a pre-grated bag). I also served this with some pork sausages which worked perfectly!