Oak-Smoked Garlic Dauphinoise
You will need
1kg of waxy firm potatoes, peeled and thinly sliced
Sea salt & black pepper
1 teaspoon of nutmeg
6 fat cloves of oak-smoked garlic
500ml of full cream milk or milk mixed with cream
Pre-heat the oven to 190ºC. Lay half the sliced potatoes in an oven-proof dish. Cover with a layer of seasoning and nutmeg then grate the garlic cloves on top.
2. Place the rest of the potato slices into the dish, spreading them out evenly. Season again then pour over the milk and cream. Bake until all of the liquid has been absorbed and the top has browned, usually about 1 to 1 1/2 hours. Serve alongside meat and green vegetables.
Recipe courtesy of www.thegarlicfarm.co.uk
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