INGREDIENTS to serve 6 to 8 people :-
|
1 |
kg |
2 |
lb |
main crop potatoes - even sized |
||
|
50 |
g |
2 |
oz |
butter |
||
|
2 |
cloves |
garlic |
||||
|
salt & pepper to taste |
||||||
|
200 |
ml |
7 |
fl oz |
milk |
||
|
200 |
ml |
7 |
fl oz |
cream |
||
|
grated nutmeg |
||||||
|
50 |
g |
2 |
oz |
grated hard cheese such as Gruyere or Cheddar |
||
METHOD :-
Place the washed potatoes in a saucepan, cover with a lid, and bring to the boil.
Boil for 7 - 10 minutes until the point of a knife easily goes in and out of the potatoes.
Drain and allow to cool.
Melt the butter. Peel and crush the garlic, and add to the butter.
Peel the potatoes and cut them into ½ cm / ¼" slices.
Spread the slices evenly in a 1½ litre / 3 pint ovenproof dish.
Coat with the butter and garlic mixture, and season well.
At this stage, the dish can be covered and kept in the refrigerator for up to 2 days.
Take out of the refrigerator 1 hour before cooking and allow to come to room temperature.
Bring the milk and cream to the boil, and add the grated nutmeg to taste.
Pour this mixture over the potatoes, and sprinkle with the grated cheese.
Bake in the oven at Gas Mark 4 / 350°F / 180°C (160°C for fan oven) for 20 - 30 minutes, until golden brown.