Potato dauphinoise is believed to originate from the Dauphiné region of France. This recipe is relatively straightforward but does involve leaving the dauphinoise to press overnight, so plan well ahead. You can serve dauphinoise as a side dish with a range of meats, or just enjoy with a simple salad.

1. To prepare the potato dauphinoise, finely slice the potatoes using a mandolin and set aside in water until required,

2. Combine the cream, milk, nutmeg, garlic and a pinch of salt and pepper in a large saucepan and bring to the boil. Once boiling, remove from the heat and set aside.

3. Strain the water off the potatoes and layer inside a small oven dish lined with baking paper, being sure to overlap each layer as you go.

4. Preheat the oven to 160ËšC/gas mark 3. Pour enough of the cream mixture over the potatoes to cover and bake in the oven for 45 minutes or until slightly golden on top and tender through the middle.

5. Remove from the oven and allow to cool. Weigh down with heavy square object and set aside in the fridge to press for up to 12 hours.

6. Reheat the potato dauphinoise in the oven set to 180°C/gas mark 4 for 15 min.

7. Divide into 4 portions and serve immediately.

Enjoy!