These creamy, garlicky dauphinoise potatoes make a fabulous side dish for any Sunday roast.
Each serving provides 561 kcal, 5g protein, 33g carbohydrates (of which 3g sugars), 45g fat (of which 28g saturates), 3.5g fibre and 0.1g salt.
Preheat the oven to 160C/140C Fan/Gas 2.
Place the potato slices and grated garlic in a bowl and season to taste. Pour over the cream and mix well. Pour into a large gratin dish.
Press the potato down with the back of a spoon or your hands so it forms a solid layer. The cream should come to just below the top layer of potato, top up with more double cream if necessary.
Bake for 1-1½ hours, or until the potatoes are completely tender.
Check the potatoes after half an hour, if the cream looks like it's splitting, your oven is too hot, so turn it down a bit.