Serves 4–6
Preparation time 10 minutes
Cooking time 1–1¼ hours
750 g–1 kg (1½ –2 lb) evenly shaped potatoes, peeled and thinly sliced
1 teaspoon grated nutmeg
1 garlic clove, crushed
300 ml (½ pint) double cream
75 g (3 oz) Gruyère or Cheddar cheese, grated
salt and pepper
Arrange the potatoes in layers in a well-greased ovenproof dish, sprinkling each layer with nutmeg, salt and pepper.
Stir the crushed garlic clove into the cream and pour the cream over the potatoes. Sprinkle the cheese over the surface so that the potatoes are completely covered. Cover with foil and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 45 minutes.
Remove the foil and cook for 15–30 minutes more, or until the potatoes are cooked through and the cheese topping is crusty and golden brown.
For potato & leek bake, place 500 g (1 lb) sliced leeks in the bottom of the dish before adding the layers of potatoes. Add the nutmeg, seasoning, cream and garlic as above, then sprinkle 50 g (2 oz) grated Cheddar cheese mixed with 25 g (1 oz) fresh breadcrumbs over the top.