Take Two: Parmesan Dauphinoise


Take two basic ingredients and a few store cupboard essentials and away you go. Today’s two ingredients are a bit of left over cream and a potato. Simple, delicious and subtly favoured with garlic and Parmesan; these are the perfect accompaniment to any meal.

(Serves 2)


1 large potato cut into thin, even slices, preferably with a mandolin.

100ml cream (I used Elmlea Light Double)

100ml milk

1 clove garlic, peeled and lightly bruised – but still intact

salt and freshly ground pepper



Preheat the oven to 190C.

Combine the milk, cream and garlic in a large pan and bring slowly to the boil, stirring. Add all the potatoes and stir gently to coat the slices with the cream mixture, and season well.

Bring back to a simmer, stirring continuously to prevent catching, and cook for 3 minutes.

Remove the garlic and pour the contents of the pan into a greased gratin dish and arrange fairly evenly. Add a little extra milk to almost cover the potatoes. Grate over Parmesan cheese (optional, and to your own taste), and bake for 45 minutes until the potatoes are fully cooked.

Rest for a moment to allow the potatoes to set slightly, then serve.