Potato Dauphinoise

Serves: 4
Prep time: 20mins
Cooking time: 1 ½ hours

675g waxy potatoes
1 garlic clove
75g butter
150ml milk
150ml double cream
1/4 tsp ground nutmeg
salt and freshly ground black pepper
2 tbsp fresh parsley, chopped

Preheat the oven to 170°C/325°F/gas mark 3

Peel and halve the garlic clove and rub the cut side around the inside of a 1 1/4 litre (2 pint) gratin dish. Then smear half the butter inside the dish.

Peel the potatoes and slice thinly - the thinner you cut them, the quicker the gratin will cook. Then lay them neatly inside the prepared dish.

Mix the milk, cream and nutmeg together and season well. Pour over the potatoes. Dot with remaining butter.

Stand the gratin dish on a baking sheet and bake in the oven for about 1 hour and 15 minutes or until very tender.

Serve sprinkled with black pepper and chopped parsley.