Serves 4
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  1. Preheat the oven to 180C˚/160˚C fan/gas mark 4. Grease a shallow baking dish with butter and place on a baking tray.
  2. Use some kitchen paper to pat some of the moisture off the potato slices, then put them in a large bowl.
  3. In a saucepan, combine the cream, garlic, nutmeg and pepper and heat over a medium-high heat until the small bubbles begin to form around the edges.
  4. Pour the cream mixture over the potato slices. Mix thoroughly so all the slices are covered in the cream.
  5. Put a third of the potato slices in an even layer in the bottom of the buttered dish. Cover with half the smoked salmon.
  6. Make a second layer of potato with another third of the potato slices. Cover with the remaining smoked salmon.
  7. Arrange the remaining potato slices on top of the smoked salmon. Pour the remaining cream over the top of the potatoes.
  8. Bake for 60-70 minutes, until the potatoes are cooked through and the top of the dauphinoise is golden and bubbling. Allow to rest for five minutes, then slice and serve.

Nutrition Facts

Per serving: 350kcals, 15.3g fat (8.6g saturated), 40.1g carbs, 5.1g sugars, 14.1g protein, 5.6g fibre, 1.097g sodium

Try adding layers of leeks softened in a little butter!