Rosti Dauphinoise

Recipe by Ainsley Harriot
Serving Size: 4

500 grams potatoes, such as Maris piper or King Edward
2 garlic cloves, crushed
85 grams (3 oz) Gruyere cheese
284 ml double cream
25 grams (1 oz) butter

Preheat the oven to 180 C/Gas 4/fan oven 160 C. Peel and coarsely grate the
potatoes, ideally using a sturdy box grater (don't use the grater attachment
on a food processor - it makes them too wet).
Lightly butter a 1.2 litre/2 pint deep ovenproof dish. Mix the potatoes,
garlic, gruyere and double cream and season. Pour into the prepared dish.
Dot the top with butter and bake for 40 minutes until golden and cooked
through.

Work time 20-30 minutes. Cook time 40 minutes.

Serves 4

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