Kirstin: I am a HUGE fan of potato dauphinoise. Tom is not. So I timed the making of this when I knew I would have fellow potato enthusiasts for dinner. Two kinds of potato, one kind of cheese, garlic infused double cream. And while I may have overcooked this (I blame my oven, but that’s another story) it added a rather lovely crunchy texture which even Tom had to admit was rather good.