This is an easy and delicious French dish, great for every occasion! Ingredients
Serves 6
1 kg potatoes
900 ml milk
pinch of freshly grated nutmeg
1 bay leaf
1-2 tbsp butter, softened
2 or 3 garlic cloves, very finely chopped
3-4 tbsp creme fraiche
1. Preheat the oven to 180 °C. Cut the potatoes in half and then into fairly thin slices.
2. Put the potatoes in a large saucepan and pour over the milk, adding more to cover if needed. Add the salt and pepper, nutmeg and the bay leaf. Bring slowly to the boil over a medium heat and simmer for about 15 minutes until the potatoes just start to soften, but are not completely cooked and the milk has thickened.
3. Generously butter a 36 cm oval gratin dish or a 2 litre shallow baking dish and sprinkle the garlic over the base.
4. Using a slotted spoon, transfer the potatoes to the gratin or baking dish. Season the milk to taste, then pour over enough of the milk to come just to the surface of the potatoes, but not cover them. Spoon a layer of cream over the top, or add more of the thickened milk to cover.
5. Bake the potatoes in the oven for about 1 hour, until the milk is absorbed and the topping has turned a deep golden brown.
Enjoy!
