2-3 potatoes; 100 ml double cream; 100 ml milk; 1 clove garlic; 50 g butter; salt; a pinch of nutmeg
Wash the potatoes, peel them and slice them thinly. Rub a baking dish with garlic, grease it with ⅓ of the butter and layer the potato into the bottom of the dish. Salt and sprinkle over some nutmeg. Place a layer of potatoes on top and season in the same way and place another layer on top. Mix the milk and cream together and pour it over the potatoes. Grate the remaining butter and sprinkle it over the top. Bake the dish in the oven at 200°C for 10 minutes and then turn the oven down to 170°C and cook for a further 40 minutes or until golden on top and the cream has been absorbed (if necessary cover the dish with foil so that the crust doesn’t burn). Remove the potatoes from the oven and leave the dish to stand for 10 minutes before serving as a garnish.