Easy Dauphinoise Potatoes

Oozing with Langage Farm Double Cream and garlic and topped with tangy cheddar cheese, these Easy Dauphinoise Potatoes are decadently delicious… yet incredibly easy to make – and virtually foolproof! Perfect for Sunday lunch and celebration meals, but easy enough to make for a midweek treat.

• Ingredients
  1 kg potatoes, peeled and finely sliced
  A large bowl of cold water
  300 ml  Langage Farm double cream 
  4 cloves garlic grated or crushed
  6 sprigs thyme leaves only
  Salt and pepper to taste
  50 g cheddar cheese or more if you like a really cheesy topping! (You can use gruyere instead, if you prefer)

Instructions

1. Preheat your oven to 160C / 140C fan / gas mark 3 / 325F. Lightly grease a baking dish
2. Peel the potatoes and slice them finely – you are aiming for 2-3mm (⅛ inch) thick.
3. As soon as you have sliced each potato, place the slices in the large bowl of cold water.
4. Mix the cream, garlic, ¾ of the thyme leaves, salt and pepper together in a jug.
5. Drain the potatoes. Layer them and the cream mixture: a layer of potatoes first, then a couple of tablespoons of the cream mixture, then another layer of potatoes, then another layer of cream and so on, until all the potatoes have been used. Finish by pouring all the remaining cream over the top of the last layer of potatoes. Try to keep each layer as flat as possible and don’t overlap the potatoes too much.
6. Cover the dish tightly with foil and place in you preheated oven for 1 hour.
7. After 1 hour, turn the oven up to 220C / 200C fan / gas mark 7 / 425F, then remove the potatoes from the oven and take off the foil. Scatter with the cheese and the remaining thyme and return the potatoes to the oven for a further 15-20 minutes, or until the top is golden brown.