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How To Make Potato Dauphinois

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If you're thinking France and potatoes then you might, at a loss, conjure up an image of some French fries. If your gastronomic knowledge is somewhat advanced then you might start craving the creamy deliciousness of potato Dauphinois.

However, this might soon be followed by the crippling knowledge that you literally don't know how on earth to recreate such a dish. Well, fear not friend.

We spoke to the gastronomically blessed Bruno Loubet who gave us his unbeatable recipe for Dauphinois, to celebrate his collaboration with Maille and Housebites.

Ingredients for 4 Guests:

200ml/7 fl oz of milk

200ml of double cream

Salt and freshly ground black pepper

Freshly grated nutmeg

1kg potatoes

60g of unsalted butter softened

3 cloves of garlic

Preheat the oven to 180°/gas mark 4.

1. Boil the milk, and mix it with the cream in a large bowl. Season with salt and pepper and add 2 pinches of nutmeg.

2. Peel the potatoes and cut them into 5mm slices. Mix with the milk and cream.

3. Spread the soft butter all over the inside of a gratin dish, then scatter over the very finely chopped garlic. Layer the sliced potatoes in the dish, overlapping them, then pour over the cream and milk mixture.

4. Place in the oven and bake for about 45 minutes or until the potatoes are tender (test with the tip of a sharp knife) and the top is golden. Serve hot.

Housebites is a revolutionary takeaway service that offers gourmet food to those who prefer to eat at home. Their Maille Gourmet French Takeaway, created with Bruno Loubet, is now available. Order a meal at www.housebites.com

(Image: Rex Features)

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