The most perfect and simple side dish! A classic! 

We love to serve it with honey glazed salmon. 

Serves: 4-6 people

Prep: 25 min

Cooking: 45 min

Ingredients:

• 500 ml double cream
• 500 ml of milk
• 3 garlic cloves
• 8 large King Edward or Maris Piper potatoes
• 100 g gruyère, grated 

Method:

• Heat oven to 190 °C
• Slice 8 large potatoes very finely, about 3-4 mm.
• In a large saucepan mix the double cream, milk ad garlic cloves. Bring to a simmer.
• Add potatoes to the cream and simmer for 3 mins until just cooked.
• Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan.
• Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish to 5cm in depth.
• Discard the garlic from cream.
• Pour over the garlic-infused cream just enough to seep through the layers and leave a little moisture on the surface.
• Scatter over 100g grated gruyère cheese.
• Bake for 30 mins until the potatoes are soft and browned – increase the heat for 5 mins if not brown enough.