- 1 garlic clove, crushed
- butter
- 450g/1lb waxy potatoes, thinly sliced (such as Desirée, Golden Wonder or King Edward)
- 300ml/½ pint double cream
- salt and freshly ground black pepper
- Preheat the oven to 170C/325F/Gas 3.
- Rub a gratin dish liberally with the garlic and butter.
- Layer the potatoes into the dish, making sure each layer is seasoned.
- Pour over the cream and cook in the oven for 1¼ hours.
- Turn up the heat to 200C/400F/Gas 6 and cook for a further 15 minutes until the top is golden. Serve.