Gratin Dauphinois(Baked Potatoes)

Recipe credit to son Aidan when he was in Lyon, France

1 kg peeled potato

500gm whipping cream

salt 12gm

1.    Peel potato and do not wash after peeled

2.    Mix salt(3/4 tsp) into cream, gently stir so as not to whip the cream

3.    Preheat steamer, slice potato 2mm thick enough to lay in a pan. Lay cream then potato slices,

       alternating...

4.    Repeat till end. Top with thin layer of cream

5.    Cover and steam till tender, temperature 100c, 9 inch pan for 1 hour 15 mins. Test by running a                knife through the layers, potatoes are cooked if the layers yield easily.

6.    Using top heating only, preheat oven at full power.Uncover and bake on top rack position till                    surface browns and bubbles for about 20mins..

Note: Best made one day ahead to allow salt to diffuse through out before finishing in oven just before

serving...