Get Help Online Resources Nutrition & Recipes Potato Dauphinoise Ingredients (serves 4) 8 waxy potatoes 3 garlic cloves, crushed Splash of olive oil 400ml double cream 120g parmesan cheese, finely grated 300ml milk Salt White pepper Method Peel and finely slice the potatoes. Lightly oil a deep frying pan and cook the garlic on a low heat. Next, pour in a little of the cream and then layer the potatoes. Each layer should be separated by the same amount of double cream and parmesan and a sprinkle of pepper. Add the milk to the same pan and simmer for 15 minutes. After this, butter a baking dish and then transfer the potatoes to it. Cover with any remaining parmesan and season to taste with the salt and pepper. Leave to bake in the oven for 1-1½ hours. During this time, press down on it with a spatula every 15 minutes to prevent the potatoes from drying out. When ready the potatoes should be soft and golden. Allow it to rest for 20 minutes before serving.