Ingredients

• 1.4kg (3lb 7oz) baking potatoes, thinly sliced
• 1.2ltr (2pt) milk
•   nutmeg, freshly grated
• to taste sea salt
• 30g (1oz) unsalted butter
• 250ml (9fl oz) double cream
• 115g (4oz) Gruyère cheese, grated
• 1 clove garlic
• to taste ground white pepper

Method

1. Preheat the oven to 190°C/gas 5.
2. Thinly slice the potatoes and put in a saucepan with the milk, nutmeg, salt and half the butter. Bring to the boil, stirring occasionally. Cook until the potatoes are tender. Drain the liquid and discard.
3. Mix together 100ml (3½fl oz) of the cream and half the cheese and add to the potatoes.
4. Rub the bottom of the baking dish with the garlic and remaining butter, then pour in the potato mixture.
5. Scatter over the remaining cheese and then pour over the rest of the cream.
6. Put into the oven for about 60–70 minutes, until the cheese bubbles and browns.

Notes