Recipe information
Yield
enough for 6
Ingredients
Preparation
Step 1
Preheat the oven to 325°F (160°C). Peel the potatoes and cut them into slices about 1/8 inch (3mm) thick. Cut the cloves of garlic in half and rub them round the inside of an ovenproof earthenware or enameled cast-iron dish. Smear the dish generously with butter. Lay the potato slices in the dish, orderly or hugger-mugger as the mood takes you, seasoning with salt and black pepper as you go.
Step 2
Pour over the cream and slide the dish into the oven. Bake for an hour to an hour and a half, until the potatoes are virtually melting into the cream.
Some good things to put in your gratin
Step 3
Smoked bacon: Broil it first, then chop coarsely and scatter between the layers.
Step 4
Smoked mackerel: For which it is worth looking at my book Real Food. Porcini Soak just a few dried mushrooms in water until soft, then tuck them in between the potatoes.
Step 5
Cheese: Grated Gruyère scattered over the top before baking will give a deliciously savory crust. Whether you think this already rich recipe needs more fat is another matter.
Step 6
Anchovies: Wiped of their salt or oil, anchovy fillets can be slipped in between the layers, Swedish style. The effect is more savory than fishy, and utterly delectable.
