LAYERED CREAMY POTATOES (French Cookery, pages 90-91)
||garlic clove, peeled
|· 75 g/ 3 oz
|· 1 kg/ 2 lb
||· salt and freshly ground black pepper
||· freshly grated nutmeg
|· 350 ml/ 12 fl oz
|· 250 ml/ 8 fl oz
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.
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.
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.
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
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