Quick Microwave Dauphinoise

📝 Ingredients

• 600 g potatoes (4 medium, about 150 g each)
• 200 ml semi-skimmed milk
• 100 ml light single cream, 12 % fat
• 1 garlic clove
• 4 slices of cooked ham (160 g, about 40 g each)
• ½ lettuce (about 150 g)
• 1 tbsp rapeseed oil + 1 tsp red wine vinegar + 1 tsp Dijon mustard (for the dressing)
• Salt, black pepper, grated nutmeg

🍴 Utensils

• Microwave-safe deep dish (about 20 cm)
• Peeler
• Mandoline or very sharp knife
• Bowl
• Mixing bowl
• Salad spinner

📖 Steps

1. Peel the potatoes, give them a quick rinse, pat them dry and cut them into thin 3 mm slices, using a mandoline or a knife. Don't rinse them once sliced: their starch will thicken the cream.
2. Cut the garlic clove in half and rub it over the base and sides of a microwave-safe deep dish, then finely chop what's left of it.
3. In a bowl, mix the milk, cream, chopped garlic, a good pinch of nutmeg, ½ tsp salt and some pepper. Layer the potato slices in the dish and pour the mixture over, easing the slices apart a little so it seeps down everywhere.
4. Cover with an upturned plate or with cling film pierced with a few holes and cook for 6 min in the microwave at 900 W (7 min at 800 W). The liquid should start bubbling around the edges.
5. Take out the dish using oven gloves, gently press the top slices down into the cream with the back of a spoon, cover again and cook for another 6 min, until the tip of a knife goes through the potatoes with no resistance.
6. Leave to rest for 3 min, covered: the cream finishes thickening and coats the potatoes. Meanwhile, wash the lettuce, spin it dry thoroughly and tear it into pieces.
7. In a salad bowl, whisk the mustard, vinegar and a pinch of salt, then the rapeseed oil. Toss the lettuce in at the last minute so it stays crisp and serve the dauphinoise with the salad and 2 slices of ham per person.