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The ultimate makeover: Potato dauphinoise
- 1 tsp olive oil
- 150ml semi-skimmed milk
- 1 plump garlic clove , peeled and halved
- 4 thyme sprigs, plus extra for sprinkling
- 1 bay leaf
- 1 shallot , roughly chopped
- good pinch freshly grated nutmeg
- 1kg waxy potatoes (try Desire)
- 140g full-fat crme frache
- 75ml vegetable stock (Marigold bouillon)
- 1 tsp thyme leaves
- 25g Gruyre or vegetarian alternative, grated
Directions:View on BBC Good Food
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