Christmas Roasties, Jabron Potatoes and Dauphinoise Potatoes - James Martin Chef

Ingredients

• 150g beef dripping
• 2kg King Edward potatoes, peeled
• 1kg Maris Piper potatoes, blanched in their skins
• 200g butter
• 3 cloves garlic crushed
• 300ml milk
• 300ml double cream
• Salt and pepper
• 10 Maris Piper potatoes, peeled and sliced thinly
• 100ml double cream
• 100ml whole milk
• 2 garlic cloves, chopped
• ½ grated nutmeg
• Salt and Pepper, to taste
• 25g butter, melted
• Pre heat the oven to 200°C
• For the potatoes, cut the larger ones in half, pop into a pan of boiling salted water and bring to the boil. Cook for 3 to 4 minutes, drain and pop back into the pan and shake in until fluffy.
• Place a roasting tray in the oven with all dripping. When hot and sizzling, carefully pour the potatoes in and roast for 40 to 45 minutes.
• Pre heat the oven to 200°C.
• Skin the potatoes then slice them.
• Toss in a pan with the garlic and the butter that has been melted, and then pour into an oven proof dish.
• Top with milk and cream. Season and bake for 45 minutes to 1 hour.
• Grease an oven proof dish and rub the garlic all over.
• Layer the sliced potatoes in the dish, pour over the milk and cream. Grate over the nutmeg, season well and bake for 1 hour.
• Remove from the oven and brush with melted butter before serving.