LAYERED CREAMY POTATOES (French Cookery, pages 90-91)


· 1 garlic clove, peeled
· 75 g/ 3 oz softened butter
· 1 kg/ 2 lb waxy potatoes
· salt and freshly ground black pepper
· freshly grated nutmeg
· 350 ml/ 12 fl oz hot milk
· 250 ml/ 8 fl oz single cream

  1. Cut the garlic clove and use it to rub round the inside of a large earthenware baking dish to exude its flavour and aroma to the finished dish. Brush the dish thickly with some of the softened butter.
  2. Peel the potatoes and slice into thin rounds. Arrange a layer in the bottom of the prepared dish and sprinkle with salt, pepper and grated nutmeg. Continue layering up the potatoes in this way, seasoning each layer, until they are all used.
  3. Mix the hot milk and cream together, and then pour the mixture over the layered potatoes, making sure that the potatoes are almost totally covered by the liquid.
  4. Dot the top with the remaining butter and bake in a preheated oven at 180 °C-n/ 350 F°/ Gas mark 4 for 1 - 1 1/4 hours, or until the potatoes are tender when pierced with a skewer. Increase the oven temperature to 200 °C/ 400 F°/ Gas mark 6 for the last 10 minutes of cooking time to brown the top layer of potatoes. Serve hot, straight from the baking dish.

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