I find my cooking inspiration from a variety of sources. Sometimes it is a show on the telly, sometimes a picture in a magazine, and sometimes it is just from leafing through one of my many cook books.
For this recipe though, I got my inspiration from watching a video on the BBC Food website.Vodpod videos no longer available.
This is a truly wonderful dish, that is perfect with your Sunday roast. It takes some time to cook, but it is rather simple to make, and is one of those dishes that I am sure will become a regular in your house!
Preparation time: less than 30 minutes
Cooking time: 45 minutes to an hour
- 1 kg/2lb 4oz baking potatoes, peeled and placed in a bowl of cold water to prevent them from browning (use floury potatoes such as Russet, King Edward, Maris Piper or Desiree)
- 3-4 cloves garlic
- 500ml/17½fl oz double cream (you may need a bit extra)
- salt and freshly ground black pepper
- Preheat the oven to 160C/320F/Gas 2.
- Slice the potatoes into thin slices, about 2mm-3mm/0.13in thick. Place the slices into a bowl as you cut them.
- Trim the ends off the garlic cloves but don’t peel. Grate the cloves on a grater. The flesh will go through the fine holes and the skins will be left behind. Scrape the grated garlic flesh into the bowl with the potatoes.
- Season the potatoes, to taste, with salt and freshly ground black pepper.
- Pour the cream over the potatoes and mix well again.
- Place the potato slices into the gratin dish. They should come to just below the top of the dish. Press the potato down with the back of a spoon or your hands so it forms a solid layer. The cream should come to just below the top layer of potato (top up with more double cream if necessary).
- Place the potatoes in the oven and bake for 45-60 minutes, then check it. If the cream looks like it’s splitting, your oven is too hot, so turn it down a bit. When cooked, the gratin should be golden on top and the potatoes tender. If necessary, give it another 15-20 minutes.