Gratin dauphinois

Method

1. Wash and peel the potatoes, putting them in a bowl of water as you go. Pat them dry and slice into 2mm thick pieces (a mandoline is best for the job). Don’t wash the potato slices as the starch will help thicken the cream.
2. Heat the oven to 180°C/fan160°C/gas 4. Bring the milk and double cream to the boil in a large, wide sauté pan over a medium heat. Add the sliced potatoes and stir gently. Season generously with salt, pepper and a few gratings of nutmeg, lower the heat and simmer for about 20 minutes, stirring every 2 minutes so the potatoes don’t catch on the bottom of the pan and the heat is evenly  distributed.
3. Peel the garlic and rub the inside of a 2.5 litre (about 23cm x 23cm) gratin dish with it. Stir three quarters of the grated cheese into the potato mixture, then remove from the heat. With a spatula, spread and layer the mixture in the gratin dish and top with the remaining cheese.
4. Bake the gratin for 40 minutes; there should be tiny bubbles on the surface. The gratin is cooked when the tip of a sharp knife cuts into the potatoes with no resistance. If the gratin isn’t golden on the top but is cooked all the way through, put under a hot grill for a few minutes. Leave to sit for 5 minutes before serving.

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