Getting ahead with Dauphinoise

Hello,

The day before I would …

• Peel, slice and rinse the potatoes and then keep them submerged in water in a lidded container in the fridge.
• Crush the garlic and mix with the milk, cream and seasoning and keep in a lidded container in the fridge.
• Butter the dish and cover it and leave in a cool place.

Then on the day, give the cream mixture a good stir and then drain, dry and layer up the potatoes with the cream in the dish, and bake as per the recipe (perhaps allowing an extra 10 minutes to allow for the chilled ingredients).

Leftovers will no be as nice, but covered and chilled, then reheated and served within a few days for the family, is better than wasting them.  

Wishing you a very happy New Year.

Lindsey