Rich, creamy and satisfying, this is a really comforting dish to serve when it's cold outside.
Preheat the oven to 150C/300F.
2 lb potatoes, peeled and thinly sliced
1 garlic clove
25 g/l oz/2 tbsp butter
300 ml / ? pint / 1 ? cups single cream
50 ml /2 fl oz/ ? cup milk
salt and white pepper
Serves 4
Place the potato slices in a bowl of cold water to remove the excess starch. Drain and pat dry with kitchen paper.
Cut the garlic in half and rub the cut side around the inside of a wide shallow oven proof dish. Butter the dish generously. Blend the cream and milk in a jug.
Cover the base of the dish with a layer of potatoes. Dot a little butter over the potato layer, season with salt and pepper and then pour over a little of the cream and milk mixture.
Continue making layers, until all the ingredients have been used up, ending with a layer of cream. Bake in the oven for about 1 ? hours. If the dish browns too quickly, cover with a lid or with a piece of foil. The potatoes are ready when they are very soft and the top is golden brown.
Preheat the oven to 150C/300F.
2 lb potatoes, peeled and thinly sliced
1 garlic clove
25 g/l oz/2 tbsp butter
300 ml / ? pint / 1 ? cups single cream
50 ml /2 fl oz/ ? cup milk
salt and white pepper
Serves 4
Place the potato slices in a bowl of cold water to remove the excess starch. Drain and pat dry with kitchen paper.
Cut the garlic in half and rub the cut side around the inside of a wide shallow oven proof dish. Butter the dish generously. Blend the cream and milk in a jug.
Cover the base of the dish with a layer of potatoes. Dot a little butter over the potato layer, season with salt and pepper and then pour over a little of the cream and milk mixture.
Continue making layers, until all the ingredients have been used up, ending with a layer of cream. Bake in the oven for about 1 ? hours. If the dish browns too quickly, cover with a lid or with a piece of foil. The potatoes are ready when they are very soft and the top is golden brown.
