Wild garlic and potato dauphinoise

It has become a bit of a tradition over the last couple of years to celebrate the beginning of spring with a wild garlic recipe. The wild garlic has just appeared over the last week in my local woods and this is when the young leaves are at their best. Here is a twist on a traditional potato dauphinoise recipe.

Recipe:

Blanche the wild garlic and chop. Create alternate layers of thinly sliced potato and wild garlic and so on finishing with potato. Pore over the infused milk/cream, cover and cook for 40 minutes (200 C), remove cover and finish with some cheese for 10-30 mins or until top layer is browned.

For the dauphinoise: double cream and milk, bay leaves, salt and pepper, pinch of nutmeg and some butter.