TO PREPARE AHEAD
Can be part-cooked for about 45 minutes up to 24 hours ahead. To serve, return to the oven (r8ooC/Fan r6ooC/Gas 4) without the foil for about 20-30 minutes, or until piping hot. Freezes well cooked.
TO COOK IN THE AGA
Slide on to the second set of runners in the roasting oven for about 30 minutes. Remove the foil and cook for a further 25minutes
Dauphinoise potatoes make a nice change with a Sunday lunch, especially if you are serving duck (try them with Duck breasts with cherry sauce on page 143) or if you are preparing a slighter smarter lunch than usual. To make ahead you need to cook it at once, otherwise the potato slices will turn brown
This recipe is taken from: Mary Berry's Family Sunday Lunches