- 310g of Maris Piper potatoes, sliced 1 to 2mm thick
- 130ml of double cream
- 30ml of milk
- 1 clove of garlic, finely chopped
- 2g of salt
- 1 pinch of ground white pepper
- Preheat your oven to 160°C
- Peel the potatoes and cut in to slices 1 to 2mm thick.
- Pour the milk and cream into a saucepan with the garlic, salt and pepper. Bring to the boil, take off the heat and allow to cool for 10 minutes
- Pour some of the garlic cream into an earthenware dish (12cm x 18cm) to coat the bottom, arrange a layer of sliced potatoes, follow with a layer of cream, then repeat the process until you have used all of the cream and potato slices.
- Push the potatoes down gently allowing the cream to spread evenly around the potato slices.
- Cover the dish with tin foil and place in the oven. After 40 minutes, remove the foil and continue to bake in the oven for a further 25 minutes.
- When ready, the potatoes should be golden brown on top. Place a thin bladed knife in the potatoes, if they are cooked, they will be tender, and you should feel no resistance.
- PREPARE IN ADVANCE. If you want to cook this dish the day before, line your earthenware dish with greaseproof paper. Follow the steps 1 to 7 above. When cooked, place a sheet of greaseproof paper over the top and place a dish filled with water on top (preferably a similar size to cover the whole area). This will help compress the potatoes as they sit in the fridge overnight. When you are ready to reheat on the day, preheat your oven to 180°C. Cut into even squares or rectangles, place on a tray and bake for 15 minutes.