Potato gratin recipe

Ingredients

• 1 kg waxy potatoes, such as desiree
• 1 tsp salt
• 500 ml double cream
• 4 garlic cloves, chopped

1. Preheat the oven to 175°C. Peel the potatoes and cut into thin slices (about 5 mm). Do not rinse them you need the starch in this dish. Mix the potatoes with the salt, cream and garlic.
2. Arrange the potato slices, slightly overlapping each other, in layers in an ovenproof dish. Pour over the remainder of the cream mixture. Cover with a piece of baking parchment.
3. Bake for 1–1¼ hours until the potatoes are tender. To test, stick a small knife into the gratin; there should be no resistance.
4. Remove the parchment and bake uncovered for a further 15 minutes, so that the top can brown. Serve hot.