Recipe Dauphinoise potatoes

Method Makes 8 portions

1. Heat fan assisted oven to 170°C.

2. Pour 1 litre of Macphie Béchamel with Butter Sauce into a large saucepan and add 3 garlic cloves and the thyme.

3. Bring to a simmer to allow flavours to infuse.

4. Thinly slice the potatoes, about 3-4mm by hand or with a mandolin.

5. Place the potatoes in a shallow 5cm deep oven proof tray.

6. Pour over the infused liquid – just enough to seep through the layers and leave a little moisture on the surface.

7. Scatter over 100g grated Gruyère cheese, then bake for 45 minutes until the potatoes are soft and browned – increase the heat for 5 minutes if not brown enough.

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