Pommes Dauphinoise

Serves 4

Creamed and then baked, this is a sophisticated dish that is superb with roast meats.

700 g/11⁄2 lb potatoes, thinly sliced
1 garlic clove, crushed
225 g/8 oz/2 cups Gruyère or Emmental (Swiss) cheese, grated
Salt and freshly ground black pepper
2 eggs
150 ml/1⁄4 pt/2⁄3 cup crème fraîche
150 ml/1⁄4 pt/2⁄3 cup milk

  1. Cook the sliced potatoes in boiling water for 2 minutes. Drain and rinse with cold water.
  2. Layer in a 1.2 litre/2 pt/5 cup ovenproof serving dish with the garlic, 75 g/6 oz/11⁄2 cups of the cheese and a little salt and pepper.
  3. Beat the eggs, crème fraîche and milk together and pour over. Cover with the remaining cheese.
  4. Bake in a preheated oven at 180°C/350°F/gas 4 for about
  5. 1–11⁄4 hours until the potatoes are tender and the top is golden brown.