Matt loves dauphinoise, in his world it goes with everything – the perfect side. In my world it’s pretty damn perfect still, but I wouldn’t pair it with fish fingers like he would (fish fingers, in my book, are pretty much forbidden anyway unless they’re home made).
Matt loves the creamy garlic and I love the way the inside almost melts in your mouth, it’s one of our favourite side dishes.
As a side for four you’ll need:
650g potatoes, I’ve used Scotty Brand this time.
1 large garlic clove
300ml double cream
Paprika & Buttermilk baked chicken