Spicy Dauphinoise Potatoes

  • 500g potatoes, washed and sliced into thin rounds
  • 500g sweet potatoes, washed and sliced into thin rounds
  • 600ml double cream
  • 1 tsp ground cumin
  • 1 tsp lemon zest
  • 1/2 tsp chilli flakes
  • 1 clove garlic, crushed
  • 1/2 tsp garam masala
  • Salt to taste

Whisk together all of the ingredients except the potato slices.

Make a layer of potato and sweet potato slices in a deep baking dish and pour over some of the cream mixture. Repeat until all of the ingredients are used up.

Cover with aluminium foil and bake at 180°C for 35-45 minutes.

Remove the foil and continue to bake until golden brown. Allow to rest for at least 10 minutes before serving.

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