- Serves: 6
- 1kg Rooster potatoes, peeled
- Butter for greasing the dish
- 3 garlic cloves, peeled and crushed
- 500ml whole milk
- Sea salt and freshly ground pepper
- 250ml double cream
- ½tsp freshly grated nutmeg, to taste
1 Preheat the oven to 200 Celsius/gas 6.
2 Take a 28cm oven dish or ovenproof frying pan and butter it well, then sprinkle it with the garlic, salt and pepper.
3 Cut each potato into coin-thick slices and lay them in the pan, keeping the shape if possible. Continue with the rest of the potatoes until the pan is full, fanning them out a little as you go.
4 Put the milk and cream in a saucepan, bring to the boil and then pour over the potatoes. Season again with salt, pepper and nutmeg.
5 If the potatoes are not completely submerged, top up with a little milk or cream.
6 Bake for 20-25 minutes, until the top is golden brown and the cream is bubbling underneath.