Ingredients

enough for 6

　　waxy potatoes – about 2 pounds (1kg)

　　garlic – 2 large, juicy cloves

　　butter – just enough to butter the baking dish thickly

　　heavy cream – enough to cover the potatoes, about 2 1/2 cups (600ml)

　　

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.

　　Tender