This recipe for Dauphinoise Potatoes will soon become your favourite side dish
6 huge floury potatoes
250ml fresh cream
3 tbs butter
1 clove of garlic, crushed
1/4 tsp nutmeg
Peel the potatoes and slice them wafer-thin. Place in cold water for a few minutes, then drain and dry thoroughly.
Mix together the crushed garlic and butter. Place a teaspoon of the butter on the bottom of an oven-proof dish. Put a third of the potatoes in and sprinkle over a third of the nutmeg, a generous pinch of salt and pepper and a few dots of butter.
Do another two layers. For the final layer, pour over the cream first, then sprinkle on the last of the nutmeg, a final pinch of salt and pepper and the last bit of the garlic butter.
Bake in a 180-degree Celsius oven until cooked through and golden on top – it takes about 45 minutes. (Some folks add Gruyere cheese, but I much prefer the more classical version without.)
Take this one with to your next braai. I guarantee you’ll be the star of the show. It’s also more than adequate as a veggie main course with a green salad.