This is one of my staple recipes that I just couldn't do with out, be it for a family
meal, dinner with friends or catering for 50 plus. Delicious with a roast, in fact it is
an excellent accompaniment to all manner of dishes.
Prep: 5 minutes
Cook: 45 minutes
1kg floury potatoes (eg.russets, king edwards, maris pipers or disiree) peeled
and finely sliced 3mm thick (best done with a mandolin or Japanese
2 garlic cloves, finely crushed
400ml double cream
maldon saltand freshly ground black pepper
50g parmesan finely grated
Preheat an oven to 160C.
Generously butter a gratin dish.
Place the potatoes in a large bowl with the garlic and cream. Season with a
little salt and pepper. Toss the potatoes so that they're well coated in the cream and
Layer the potatoes evenly in the buttered container. When you get to the last
layer, place the slices in neat rows or in a circular manner if in a round dish.
Scatter the parmesan over evenly and randomly place pinches of the remaining butter
over the potato.
Place on the centre shelf of the preheated oven and leave to cook for 60-90
minutes until golden and soft.
When cooked through remove from the oven and leave to stand for a couple of
minutes before serving.