Potatoes Dauphinoise with Horseradish

Recipe for: POTATOES DAUPHINOISE with HORSERADISH

Ingredients: (serves 6-8)

·         500ml/ 18fl oz double cream

·         500ml/ 18 fl oz milk

·         3 garlic cloves, peeled & crushed

·         3-4 tblsp hot horseradish sauce

·         8 large King Edward or Maris Piper potatoes, peeled and thinly sliced

Method:

1.       Tip the sliced potatoes into a large pan with the milk, cream, garlic & horseradish

2.       Bring to the boil, then simmer gently for 8-10 mins until semi-tender

3.       Whilst the potatoes are cooking, heat the oven to 190C/ fan 170C/ gas 7

4.       When the potatoes are part-cooked, tip everything in the pan into a large oven-proof dish, and cook for 30 minutes.

5.       When the potatoes are cooked & the mixture is bubbling, raise the oven temperature to 220C/ 200C fan/ gas 9 and finish off for another 10-15 minutes to start browning.

What else you need to know:

1.       This dish is rich & silky & delicious.  Goes well with most cooked meats & casseroles.

2.       Can be part-cooked, then removed from oven to cool.  Once cold, cover with foil. Reheat with a 30-minute blast in the oven, until piping hot & starting to brown.