- 1.3kg maincrop potato (Cosmos or red Desirée)
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 85g unsalted butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 3 garlic cloves
- 150ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 142ml carton double cream
- 50g cheddar or gruyère, grated
Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…
Preheat the oven to 180C/160C fan/gas 4. Boil the whole potatoes in a large pan for about 15-20 minutes until they are cooked – the timing will depend on their size. Drain and leave to cool, then peel off the skins and cut the potatoes into 5mm thick slices.
Put the butter and garlic in the pan the potatoes were boiled in, season and melt over a low heat. Add the potato slices and toss until just coated – but don’t let them fry. (You can prepare up to this stage the day before and keep covered in a cool place.)
Spread the potatoes out in a deep 28cm x 22cm ovenproof dish and pour on the milk and cream. Sprinkle the cheese on top and bake for 30 minutes until golden and the potatoes are just beginning to crisp.