A rich and decadent dish of sliced potatoes and cream. This is Felicity Cloakes ” perfect” version.
Ingredients
- 750 g waxy potatoes
- 250 ml double cream
- 100 ml whole milk
- 2 cloves smallof garlic crushed
- nutmeg to grate
- butter to grease
- 50 g gruyère grated
Servings:
Instructions
- Peel the potatoes and cut into very thin slices using a food processor or mandoline.
- Put the cream and milk into a large pan along with the garlic and a good grating of nutmeg, and bring to the boil over a medium-low heat. Season and add the potatoes, then turn down the heat and simmer gently for about 10 minutes until they are softened, but not cooked through.
- Meanwhile, grease a gratin dish with butter, and heat the oven to 160C/gas mark 3. Pour the potatoes into the dish and spread them out. Cover with foil and bake for 30 minutes.
- Remove the foil, sprinkle the cheese on top, and bake for a further 10-15 minutes until browned and bubbling. Allow to cool slightly before serving.
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