This classic, creamy potato dish is a perfect partner for spring lamb, grilled steaks, chops or even a simple roast chicken. Long, slow cooking ensures the potatoes are cooked through before the cream has evaporated
- 1kg (2lb 4oz) potatoes, peeled and thinly sliced
- 2 big cloves garlic, crushed
- 600ml (1pt) double cream
- good grating nutmeg
- a large, shallow earthenware baking dish, buttered
A food processor with a slicing attachment, or a Japanese mandolin are invaluable for slicing the potatoes evenly
Heat oven to 150C, 130C fan, 300F, gas 2. Place the double cream in a saucepan, add the garlic and nutmeg and season well with salt and pepper. Scald the cream and remove from the heat.
Layer the potatoes in the dish and pour over the seasoned cream. Place on a baking sheet on the middle shelf and cook for 1 hour 15 minutes or until the top is nicely browned and a knife inserted in the centre gives no resistance. Serve immediately.