Pommes dauphinoise from A Table in the Tarn: Living, Eating and Cooking in South-west France by Orla
I must have tried more than 20 different methods of making everyone’s favourite potato dish, and this is the best.
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Ingredients
- plenty of black pepper, ground nutmeg and a pinch of cayenne
- 175 g grated Cantal or Comté cheese (or Cheddar) (optional)
- 900 g potatoes, sliced as thinly as possible (processor is ideal)
- 1 large clove garlic
- 500 ml milk or half milk, half cream
- 1 tsp salt
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