Instructions: Line the base and sides of a small roasting tin with greaseproof or nonstick baking paper and brush generously with melted butter.

Peel and thinly slice the potatoes. Arrange the slices in the roasting tin seasoning between the layers.

Blend the crushed garlic with the stock and pour some in between the layers and some over the top.

Bake on the lowest set of runners in the roasting oven covered with buttered paper for about 45 minutes.

Turn around halfway through the cooking time.

When the potatoes are tender remote from the oven and leave to become completely cold.

Using a 65mm diameter scone cutter stamp out twelve round potato cakes.

If the scone cutter is warm it will slice through the potatoes more easily. (All the rather tatty looking odd pieces of potato left over can be put in a shallow buttered dish levelled and dotted with butter then browned in the roasting oven for about 15 minutes and served for supper.)

Arrange the round cakes on well buttered lift off paper on a baking sheet brush each with butter and reheat for 12 minutes in the top of the roasting oven until hot and brown.

Scatter with chopped parsley.

A wonderful way to serve up potatoes that can be prepared ahead and reheated to serve.Traditionally dauphinoise potatoes are made with cream which is delicious but rather rich. If this is how you like them add 450m double cream instead of the stock. It is much easier to cut through the potato with the cutter when completely cold ie straight from the fridge.

Makes 12 cakes to serve about 8

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