Beef bourguignon with dauphinois potatoes
Dauphinois: Heat cream, garlic and nutmeg in a pan. Once simmering take off the heat and discard all but the cream. Layer thinly sliced potatoes, seasoning as you go, in a dish filling it to the top. Once assembled, pour over the cream a little at a time. Finally add a knob of butter to the top and bake for thirty mins.