So you may have noticed I took a little break from recipe posting, I had a well earned holiday in Burgundy which is one place I love to visit every year. So, no surprise that this week's recipe is inspired by my trip. 
I've always liked Dauphinoise, nothing better than creamy potatoes infused with herbs and garlic and topped with grated cheese. It is for me, a big hug in a bowl and goes with pretty much anything. 

6 medium size potatoes, cleaned, peeled and thinly sliced
200ml double cream
1 teaspoon dijon mustard
1 bay leaf
2 crushed cloves of garlic
Sprig of thyme
Small sprig rosemary
1g grated nutmeg
Salt and pepper to taste
10g salted butter

In a pan place the cream, garlic, bay leaf, thyme and Rosemary and bring to the boil, lower the heat and simmer for 15 mins to infuse
Add the mustard after 10 mins and whisk in
While the cream is heating start to layer a deep baking dish with the sliced potatoes. As you layer season with the salt, pepper and grated nutmeg (go easy on the nutmeg as it can overpower).
Once you've finished layering pour over the cream
Cover the baking dish with foil and place in an oven at 150c (fan) or 160c (normal) for 45 minutes
After 45 minutes take the foil off, add the butter and cook at 190c (fan) 200c (normal) for a further 30 mins
If cooking on the BBQ, cook on indirect heat at 160c, covered in foil for 45 minutes and again with the foil off, adding the butter at 190c for another 30 minutes