| Prep Time | 30 minutes |
| Cook Time | 90 minutes |
| Servings |
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Ingredients
- 1 kg Baking potatoes
- 2 cloves garlic
- 500 ml Double cream
Ingredients
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Instructions
- Preheat the oven to 160C/320F/Gas 2.
- Slice the potatoes into thin slices, about 3mm/⅛in thick. Place the slices into a bowl as you cut them.
- Grate the garlic cloves on a grater. Scrape the grated garlic flesh into the bowl with the potatoes.
- Season the potatoes, to taste, with salt and freshly ground black pepper.
- Pour the cream over the potatoes and mix well again.
- Place the potato slices into the gratin dish. They should come to just below the top of the dish. Press the potato down with the back of a spoon or your hands so it forms a solid layer. The cream should come to just below the top layer of potato (top up with more double cream if necessary).
- Place the potatoes in the oven and bake for 1-1½ hours, or until the potatoes are completely tender. (If the cream looks like it's splitting, your oven is too hot, so turn it down a bit.)