These are very rich so a little go a long way. And the trick to this dish is to cook them very slowly, so that the cream doesn’t curdle.
- 1kg medium-sized potatoes
- 1 large garlic clove, finely chopped
- 100g well-flavoured farmhouse cheese
- Salt and freshly ground black pepper
- 300ml milk
- 300ml double cream
Preheat the oven to Gas Mark 1, 140ºC (275ºF). Peel the potatoes and cut them into thin slices. Overlap one-third of the slices over the base of a buttered 2.¼ litre shallow ovenproof dish and sprinkle with half the chopped garlic, one-third of the grated cheese and some salt and pepper. Repeat the layers once more, then finish with a final layer of neatly overlapped potatoes.
Warm the milk and cream together in a pan with a little more seasoning to taste. Pour over the potatoes and sprinkle with the remaining cheese.
Bake for approximately 1½ hours until the potatoes are tender when pierced with the tip of a knife. Cover very loosely with a sheet of foil part-way through cooking after the top has become nicely golden.