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Creamy Dauphinoise Potatoes

It's like that saying goes, a little of what you fancy does you good. These aren't a potato to be eaten on a regular occurrence but every now and then surely that can't be a bad thing, can it ? It's just they are so yummy and dreamy anything that good can't be all bad.

2kg potatoes peeled and sliced into discs put into a large pan of boiling salted water along with a whole unpeeled garlic bulb, I know it sounds a lot of garlic but where you leave them whole it just give a pleasant taste to the potatoes.

Once the potatoes are parboiled about 8 minutes strain and layer into a 9 inch buttered ceramic or glass pyrex dish in-between each layer add dots of butter, I use about a quarter of a pack, then pop the garlic bulbs whole into the potato.

Pour over about 300ml double cream and season with salt and pepper, your could now grate over some cheese if you desire,  then I put onto a baking tray and bake really slowly about 1&1/2-2 hours at 165-170˚c.
Once cooked it should be golden brown remove the garlic and if you'd like a stronger garlic flavour squeeze the cloves over the potato then leave to stand for at least 10 minutes before serving.