This decadent dauphinoise is given a depth of flavour by parboiling the potatoes in stock and then the texture and taste of walnuts on top. Serve it alongside the Christmas turkey and other sides from our Home Economics feature in our December issue, as a side to any meat dish, or on its own, on the sofa under a blanket any time you like.

Serves 6

1.5kg floury potatoes (like King Edward or Maris Piper), peeled and cut in 1cm slices

750ml veg or chicken stock, warmed

4 garlic cloves, chopped

4 sprigs of rosemary, chopped

2 tbsp butter

400ml cream

75g walnuts, crushed

1 Preheat the oven to 200C/Fan 180C/Gas 6. Place the potatoes in a large pot (save the peels for potato skin crisps – a great pre dinner snack or good for Boxing Day). Cover with the warm stock and boil until just tender.

2 Place the garlic and rosemary in a large baking tray in the oven with the butter.

3 When the potatoes are tender, gently spoon them into the dish with the butter, which should now be melted. Scatter the garlicky herbs over with a good pinch of pepper and a little salt, if needed, as you layer in the potatoes. Pour in the cream so it just covers the top of the spuds, if needed top up with the stock from cooking the potatoes.

4 Scatter the walnuts on top. Slide into oven for around 30 mins to cook through, thicken and brown the top.

Find the rest of our recipes for Christmas Dinner (and clever ideas for using up the leftovers, too) in our December issue. The recipes are by Rachel de Thample and the photographs are by
Ali Allen.

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