Serves 6
750g waxy potatoes
250ml double cream100ml whole milk
2 small cloves garlic, crushed
nutmeg
butter to grease the dish
50g grated gruyere cheese
Peel the potatoes and cut into thin slices using a mandolin
Put the cream and milk into a large pan along with the garlic and a good grating of nutmeg, bring to a boil over a medium heat. Season the potatoes then add them to the cream , turn down the heat and simmer for about 10 minutes until softened but not cooked through.
Heat the oven to 160c
Pour the potatoes into a greased gratin dish and spread them out. Cover with foil and bake for 30 minutes.
Remove the foil, sprinkle over the cheese and bake for a further 10 – 15 mins until brown and bubbling. Allow to cool slightly before serving.
