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“A hot gratin of thinly sliced potatoes in cream and milk with a hint of garlic, baked and served in the same dish goes well with any roast.”
1hr 20mins

Ingredients Nutrition

  • 2 lbs potatoes
  • 1 clove garlic, peeled and lightly crushed
  • 3 ounces butter
  • 10 fluid ounces whole milk
  • 10 fluid ounces double cream
  • salt & freshly ground black pepper
  • 1 pinch grated nutmeg


  1. Peel the potatoes and slice thinly-use a mandolin slicer for speed.
  2. Don't rinse them or you'll wash off the starch that makes them creamy.
  3. Heat the oven to 350*F.
  4. Select a large baking dish, which the potatoes will also be served in.
  5. Rub the garlic round the inside of the baking dish.
  6. Generously grease the dish with about 1 oz of the butter.
  7. Put the milk, cream, remaining butter, seasoning and nutmeg into a large pan.
  8. Bring to a simmer, add the potato slices and heat gently, bringing the contents back to a simmer.
  9. Turn the potato mixture into the baking dish and spread the slices evenly.
  10. Place in the oven and bake for 1- 1 1/2 hours or until the potatoes are tender and browned on the surface.

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