Sorry vegetarians but it has to be said, dauphinois is divine with tender lamb or fillet steak!

Ingredients - serves 4-6 1kg potatoes, peeled 2 clove garlic, crushed 1 tsp salt 300ml Riverford Organic Dairy double cream 30ml Riverford Organic Dairy milk 30g freshly grated parmesan nutmeg

Method

Preheat the oven to 180°C
In a large sauté pan, warm the cream, milk and crushed garlic with a teaspoon of salt over a low heat to a bare simmer. Slice the potatoes as thinly as you can (for best results use a mandolin) and slide them into the pan, gently press them under the surface or they’ll discolour. Cook over this low heat for 10-15 minutes until almost tender when tested with the tip of your knife. Lift the potato slices with a slotted spoon and arrange in a large, buttered gratin dish - discarding the excess cream (or save, as I do, to add to soup or scrambled eggs), sprinkle liberally with freshly grated parmesan and bake until golden (about 20 minutes). Add a twist or two of nutmeg if you wish.