Wild Garlic Dauphinois

The season of wild garlic is upon us! It's time for all of us amateur foragers to dust off your foraging basket and hit our local woodlands. Note: make sure you have correctly identified wild garlic before you eat it as it annoyingly has several highly toxic pals that look very similar and share the same hangout spots.

20 prep

40 minutes cook

Hugh Woodward

Ingredients

1.5 kgwaxy potatoes

700 mlwhole milk

200 mldouble cream

3 garlic cloves

1 tbspflaked sea salt

80 gwild garlic

1 tbspanother dash whole milk

100 gparmesan or other hard cheese

Once you have picked your sheaf of the good green stuff (don't take it all, that's bad foraging manners) you can start plotting what you'll cook with it. This should be number one on the list - a creamy, cheesy potato dauphinois with a massive garlic kick. We've served ours with steak and green beans for added health.

Method

Preheat the oven to 170°C. It really helps to have a mandolin at this point, but it isn't essential - a sharp knife will do the job just fine. Peel and cut the potatoes into 2mm slices and place them in a large saucepan.

Cover with the milk, cream, sea salt and garlic cloves and toss the potato slices to cover with the milky liquid. Cook on a medium heat until they've lost that raw potato texture but aren't soft and falling to bits - roughly 10 minutes at a simmer. Remove from the heat.

Meanwhile, use a blender to blitz the wild garlic and splash of milk until you have a smooth sauce. Stir this through the potatoes (off the heat) with half the cheese until fully incorporated.

Bake for around 30 minutes or until bubbling with a golden crust. Serve with steak and beans for a truly sumptuous weekend meal.