1 kg (2 lb) medium potatoes
1/8 cup (30 g) 6 teaspoons butter
1 clove garlic, crushed
1 teaspoon salt
1 teaspoon ground black pepper
125 g (4 oz) l cup grated Cheddar cheese
315 ml (10 fl oz) 1 1/4 cups milk
2/3 cup (5 fl oz.) 160 ml single (light) cream
1 large egg, beaten
parsley sprigs, to garnish
1/8 cup (30 g) 6 teaspoons butter
1 clove garlic, crushed
1 teaspoon salt
1 teaspoon ground black pepper
125 g (4 oz) l cup grated Cheddar cheese
315 ml (10 fl oz) 1 1/4 cups milk
2/3 cup (5 fl oz.) 160 ml single (light) cream
1 large egg, beaten
parsley sprigs, to garnish
method
1. Preheat oven to 190°C (375°F) Gas 5.
2. Peel and very thinly slice potatoes.
3. Using 1/2 the butter, lightly grease a 22.5 cm (9 in) shallow ovenproof dish.
4. Arrange a layer of potato slices over base and up sides of the dish.
5. Sprinkle with some of the garlic, salt, pepper and cheese.
6. Continue to layer until all these ingredients have been used, finishing with a layer of potatoes and a sprinkling of cheese.
7. Place milk, cream and egg in a bowl and whisk until smooth.
8. Pour over potato layer and dot with remaining butter.
9. Cook in the oven for 1 hour until golden brown and potatoes are tender.
10. Garnish with parsley sprigs and serve hot.
2. Peel and very thinly slice potatoes.
3. Using 1/2 the butter, lightly grease a 22.5 cm (9 in) shallow ovenproof dish.
4. Arrange a layer of potato slices over base and up sides of the dish.
5. Sprinkle with some of the garlic, salt, pepper and cheese.
6. Continue to layer until all these ingredients have been used, finishing with a layer of potatoes and a sprinkling of cheese.
7. Place milk, cream and egg in a bowl and whisk until smooth.
8. Pour over potato layer and dot with remaining butter.
9. Cook in the oven for 1 hour until golden brown and potatoes are tender.
10. Garnish with parsley sprigs and serve hot.
serving amount
serves 4-6.
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