Gratin Dauphinois (Felicity Cloake)

Serves 6
750g waxy potatoes
250ml double cream
100ml whole milk
2 small cloves of garlic, crushed
Nutmeg, to grate
Butter, to grease
50g gruyère, grated

Peel the potatoes and cut into thin slices using a food processor or mandoline.

Put the cream and milk into a large pan along with the garlic and a good grating of nutmeg, and bring to the boil over a medium-low heat. Season and add the potatoes, then turn down the heat and simmer gently for about 10 minutes until they are softened, but not cooked through.

Meanwhile, grease a gratin dish with butter, and heat the oven to 160C/gas mark 3. Pour the potatoes into the dish and spread them out. Cover with foil and bake for 30 minutes. Remove the foil, sprinkle the cheese on top, and bake for a further 10-15 minutes until browned and bubbling. Allow to cool slightly before serving.

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