A Holiday Classic?

I know how important family recipes are on Holidays.  We sit down to dinner with family and friends and have come to expect certain dishes that have been handed down to us from our Great Grandmothers and more.  With that being said, I try every once in a while to take one of those heirloom dishes and change them up a bit without totally changing the recipe keeping those very import memories intact.  This dish is a perfect example.  It requires you to prepare it the day before eliminating just one more dish that you won't have to fuss with on the Holiday.  Dauphinoise is the nomenclature given because of it's origins in Dauphiné, a region in south-east France.

Potato Dauphinoise

Serves 2

60 minutes, plus up to 12 hours setting time

Ingredients

1 lb.  of Small Yukon or white potatoes, peeled and finely sliced

7 oz of double cream

2 pinches of ground nutmeg

12 oz  of whole milk

1 garlic clove, minced

salt

pepper

Directions

Finely slice the potatoes using a mandoline and set aside in cold  water until required. (This method will keep your potatoes from turning brown).

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.

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

Preheat the oven to 325°F. 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.

Remove from the oven and allow to cool. Cover with plastic wrap or parchment paper and lay as may can goods as need to weigh down the potatoes (pressing). Place in the refrigerator to press for up to 12 hours.

Remove the weights and plastic wrap. Reheat the potato dauphinoise in the oven set to 350°F for 15 minutes. Divide into 4 portions and serve immediately as a side dish.