Quick-cook gratin dauphinoise – an old favourite, and perfect for New Year’s Eve dinner. I used cheddar in this version. Make ahead and reheat when your guests arrive🥂 1 kg peeled maris piper potatoes 300 g double cream 300 g milk 1 garlic clove, crushed 1-2 tsp sea salt Ground white pepper 20 g butter 80 g compte or gruyere cheese Grease a baking dish with the butter. Heat the cream and milk in a large pan with the garlic, 1 tsp sea salt and a generous sprinkle of white pepper. Cut the potatoe