Potato Dauphinoise with a Whole Grain Mustard and Garlic Cream
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Tip the cream, Unsweetened Mighty M.lk and sliced garlic into a large saucepan and bring to a simmer, now whisk in the mustard.
Meanwhile slice the potatoes no thinker than a pound coin and add them to the cream and simmer for 5 mins or until just cooked, stirring gently to ensure the potatoes don’t stick to the pan.
Now take an oven proof dish and with a slotted spoon transfer the potatoes into your dish, now poor over the whole grain mustard cream.
Bake in the oven for 30-40 mins until golden brown on top.
