This is perhaps the loveliest of all potato dishes but also the most extravagant for both the pocket and the figure.
preparation time 20 minutes
cooking time 40 to 50 minutes
serves 4 to 6
Ingredients
200 ml (7 fl oz) milk
200 ml (7 fl oz) double cream
freshly grated nutmeg
75 g (3 oz) softened unsalted butter
4 garlic cloves, crushed
1 kg (2 lb) waxy potatoes, peeled and thinly sliced
salt and freshly ground black pepper
1 Preheat the oven to 180°C, 350°F, gas mark 4.
2 Put the milk and cream in a pan and bring to the boil. Season with salt, pepper and a good pinch of grated nutmeg.
3 Grease a large gratin dish generously with the butter and sprinkle the garlic over it.
4 Arrange the sliced potatoes in the dish in slightly overlapping layers, seasoning each layer with salt and pepper. Pour the milk and cream over the potatoes.
5 Bake for 40–50 minutes, until the potatoes are tender, and then serve immediately.