Neven Maguire's Dauphinoise Potatoes

INGREDIENTS

• 1 Carton Simply Better Single Source Irish Jersey Cream
• 300ml Simply Better Irish Jersey Whole Milk
• 2 Garlic Cloves, halved
• 2 Fresh Thyme Sprigs
• 1 Shallot, roughly chopped
• Good Pinch of Grated Nutmeg
• 1kg Simply Better Irish Challenger Potatoes
• Butter, for greasing
• Simply Better Achill Island Sea Salt and Freshly Ground Black Pepper

METHOD

1. Preheat the oven to 160°C (325°F/Gas Mark 3). Put the cream and milk in a pan with the garlic, thyme and shallot. Slowly heat and just as it reaches boiling point, and you can see bubbles appearing around the edges remove from the heat. Set aside for 10 minutes to infuse, then strain the liquid into a large jug and add the nutmeg.
2. Meanwhile, peel the potatoes and cut into 3mm slices using a mandolin if you have one. Spread them on a clean tea towel and pat dry. Keep them covered with a tea towel to prevent them from colouring.
3. Generously butter an ovenproof dish and add a layer of the potato slices, slightly overlapping the slices and pour over some of the cream mixture. You don’t have to be too neat with the lower layers but keep some of the best slices for later so the top looks good. Season with salt and pepper and then add some of the Parmigiano.
4. Continue layering in this way, finishing with a final layer of the potatoes. Pour over the rest of the cream mixture and scatter the remaining Parmigiano on top, then cover with tin foil, place on a baking tray and bake for 1 ½ hours. Take out of the oven, then remove the tin foil and press the potatoes down firmly with a palette knife. Return to the oven to bake for another 30 minutes until completely tender and golden brown. Leave to stand for about 10 minutes before cutting into slices to serve.