We love this dish and it can easily be prepared in advance and warmed back through.
500g of Starchy potatoes, peeled and sliced thinly (I use a mandalin)
1 garlic clove, minced
250ml of whole milk
300ml of double cream
2 pinches of fresh grated nutmeg
salt/pepper to taste
1. To prepare the potatoes, finely slice the using a mandolin and set aside in water (helps remove excess starch and stops colouration) until required
2. Combine the cream, milk, nutmeg, garlic and a pinch of salt and pepper in a large saucepan and bring to the boil. Keep stirring and remove from the heat and set aside.
3. Strain the potatoes (don’t worry if slices have curled slightly) and layer inside a small oven dish lined with baking paper, overlaping each layer as you go.
Preheat the oven to 160˚C/gas mark
4. Pour enough of the cream mixture (I pour through sieve in case and cream has lumped) over the potatoes to cover and bake in the oven for 45 minutes or until slightly golden on top and tender through the middle. I cover with aluminium foil for first 30 min then return to oven to brown off top.