SizzleTales

Thin potato slices baked in seasoned garlic cream beneath bubbling cheese.

Servings: 4 | Prep: 20 min | Cook: 65 min

Ingredients

• 800 g potatoes, peeled
• 250 ml cooking cream
• 100 g grated Gruyère or mozzarella
• 1 garlic clove, crushed
• ½ tsp fine salt
• ¼ tsp black pepper
• Pinch of nutmeg
• Butter for the dish

Step-by-step method

1. Heat the oven to 180°C (356°F) and lightly butter a baking dish.
2. Slice potatoes thinly, about 2–3 mm. Do not rinse away the starch.
3. Warm cream gently with garlic, salt, pepper and nutmeg; do not boil.
4. Layer potatoes in the dish and pour over cream. Cover with foil and bake for 45 minutes.
5. Uncover, scatter cheese on top and bake a further 15–25 minutes until potatoes are tender and golden.
6. Rest for 10 minutes before slicing and serving.

Cooking tip

Cover loosely if the top browns before the potatoes become tender.