This dauphinoise potato recipe is layers of potatoes, with cream, minced garlic and cheese. It is cooked for almost 2 hours over low heat and would be excellent served as a side dish with most meals.
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Preheat the oven to 300°F
Grease an oven proof baking dish.
Peel and wash the potatoes and cut them into 1/4 inch slices.
Layer the sliced potatoes into the baking dish. Have them slightly overlapping.
Lightly season with salt and pepper between the layers.
On top of each potato layer, sprinke a layer of grated cheese.
Using a saucepan, heat the milk with the crushed garlic and dill and bring to a gently boil.
Pour the hot cream over the potatoes and sprinkle a layer of cheese on top.
Cover the dish with aluminum foil.
Place into the preheated oven and bake for
1 3/4 hours or until the potatoes are soft.
If the top has not browned, remove the aluminum foil and bake a little longer until the top is golden brown.