Ingredients
- 500g smooth potatoes, thinly sliced
- 200ml double cream
- 100ml milk
- 1 clove garlic, crushed
- 50g grated Gruyere (Manchego good too!)
Method
- Preheat the oven to 180°C/350°F/Gas Mark 4
- Place the sliced potatoes in a bowl of cold water to prevent them from browning. Rinse then pat dry with kitchen paper.
- Place the cream, milk and garlic in a large saucepan and bring to a gentle simmer.
- Add the potatoes, cover and simmer for 10 minutes until just tender. Season well.
- Transfer to a buttered ovenproof dish and sprinkle over the cheese.
- Bake for 25 minutes until golden.