Prep:- Cook:
- Servers 3 to 4
Ingredients
- 300ml double cream
- 300ml milk
- 3 cloves of garlic
- 4 medium to large Maris Piper potatoes or English Red potatoes finely sliced
- 50g parmesan or gruyere cheese (optional)
- Pinch of white pepper and salt
- 1 bay leaf
Method
STEP 1
Heat oven to 190C/170C fan/gas 5.
STEP 2
Tip300ml double cream, 300ml milk, 3 garlic cloves, bay leaf, white pepper and salt into a large saucepan and bring to a simmer.
STEP 3
add the sliced potatoes to the cream and simmer for 3 mins until just cooked, stir to separate the potatoes and stop it sinking and catching on the bottom of the pan.
STEP 4
Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish so that they are about 5cm in depth.
STEP 5
Pour over the garlic infused cream (discarding the garlic) – just enough to seep through the layers and leave a little moisture on the surface.
STEP 6
Scatter over cheese, if using, then bake for 30 mins until the potatoes are soft and browned – increase the heat for 5 mins if not brown enough.