(A French potato dish from. the eastern French province Dauphine, stretching from the Savoy to the Province)
- 1kg floury Arran Victory Potatoes
- 4 Garlic Cloves
- 450mls Double Cream
- 200mls Milk
- Sea Salt & Freshly Ground Pepper
- Butter for Greasing
- Drop the garlic in a small pan of boiling water, reduce heat, simmer for 20rnins until tender. Remove, then crush well Into a puree using a pestle and mortar.
- Put the pured garlic in a saucepan with the milk and cream, season well, bring to boil, then remove from the heat.
- Grease a roasting tin, or dish about the 25x15cm or round cake tin, about 23cm diameter. Slice the Arran Victory potatoes into 5cm slices and arrange in the dish In 6 or 7 layers.
- Pour the cream and press down. The cream should come just under the top layer. Cook In a pre-heated oven at 160°c 525°f or gas mark 3 for 1½ hours, pressing down the potatoes gently every 20mlns. The. cream will gradually be absorbed and the potatoes wiil become compressed as they cook. If there appears to be too much liquid then remove with a spoon. When the top becomes coloured, stop pressing. Test with a knife to check if the potatoes are cooked. Remove from the oven and rest for 10mins. Spoon straight from dish, or cut with pastry cutlers for a more elegant look.