GORDON RAMSAY’S GRATIN DAUPHINOISE

1 GORDON ramsay 'S GRATIN DAUPHINOISE Serves 4 - 6. INGREDIENTS INSTRUCTIONS. A little olive oil, to drizzle Heat the oven to 200 C/Gas 6. Lightly oil a deep ceramic baking dish. 200ml whole milk Put the milk, cream, bay leaf and garlic in a pan and heat until simmering. When the liquid begins to bubble up the sides of the pan, turn off the heat 200ml double cream and leave to cool slightly. 1 bay leaf Peel and finely slice the potatoes, using a mandolin. 1 garlic clove, peeled and smashed Scatter one-third of the cheese over the bottom of a ceramic baking dish and 1 kg waxy potatoes, such as Desir e cover with a layer of the potato slices, overlapping them slightly. Season or Charlotte generously with salt and pepper. 200g medium Cheddar, grated Continue layering until you've used all the cheese and potatoes, seasoning Sea salt & freshly ground black pepper the layers and finishing with cheese. Strain the creamy milk, discarding the bay leaf and garlic.

2 Pour over the potatoes to come two-thirds up the sides (you may not need all of it). Gently press the potatoes down to help them absorb the liquid. Sprinkle with a little more cheese and bake for 35 40 minutes or until the potatoes are golden brown and tender when prodded with a sharp knife. Leave to stand for a few minutes before serving.