Gratin Dauphinois 

There are a few variations of this dish and I've tried quite a few but my favourite (call me biased!!) is

my families recipe! 

There's something truly comforting about cheesy potato dishes and this is so simple yet utterly delicious and it compliments many dishes, you really can't go wrong with this.

I don't rinse the potatoes once I've peeled them, I find the starch helps to bind it together better, it's up to you though but if you do rinse, ensure you dry them well as you'll end up with a watery dish that won't be creamy!

Ingredients: 

• 4 baking potatoes
• Large pot of single cream
• Extra mature cheddar, grated
• Salt & pepper 
• Milk 

Start off by preheating your oven to 150C/300F/gas mark 2.

Peel the potatoes and slice thinly, around 2/3mm thick.

Add a layer of potatoes in an ovenproof dish, season with salt & pepper then add some of the grated cheddar. Add another layer of potatoes, season then add more cheddar. Depending on the size of your dish, you will have enough potatoes for either 2 or 3 layers.

Once you have completed your layers, pour the cream then top up with milk. The liquid should be level with the potatoes. 

Bake in the oven until cooked through and golden brown on top (around an hour and a half).

I served mine with rib of beef and some vegetables with a red wine jus...as you can see, I'm a slight vampire and love my beef rare!

Bon appétit!