Ingredients 500ml double cream 500ml milk 3 garlic clove 8 large Potatoes 100g Gruyère cheese – I tend to use Parmesan as an alternative Seasoning   Method Pre-heat the oven to 180C. Tip the cream, milk and garlic into a large saucepan and bring to a simmer. Season with a pinch of salt – I find this teeny step the most important! Slice the potatoes very … Continue reading Dauphinoise Potatoes