Creamy Gruyere Gratin Dauphinoise

Serves 4

INGREDIENTS:

600g potatoes (King Edwards)

Butter for greasing dish

3 cloves of garlic, crushed

80g gruyere cheese

200ml double cream

100ml milk

Freshly grated nutmeg

Sea salt and freshly ground black pepper

METHOD:

1. Pre-heat the oven to 180°C/360°F/Gas mark 4.

2. Grease a baking dish with butter. Thinly slice the potatoes (or use a mandolin if you have one) and drop them in a pan of boiling water for about 7 minutes, or until just tender, then drain and place them in the buttered dish.

3. Whisk together the cream, milk, garlic, ½ tsp grated nutmeg and cheese. Pour over the potatoes and with your hand push down the potatoes until they are completely immersed in the creamy milk. Place in the preheated oven for 35 minutes or until the top is golden.