Not the best photo but we ate it so this is a pic of the leftovers!
Serves 8
2.9 lbs or 1.3Kg Maris piper potatoes
400ml double cream
400ml milk
3 cloves garlic
Salt to taste
Butter a large gratin dish
Thinly slice the potatoes as thin as you can into rounds or use a processor. Dunk straight in cold water and wash off starch (also stops them going brown).
Heat the milk,cream, crushed garlic and salt in a pan until begins to thicken then take off the heat.
Drain and pat the potatoes dry then add them to the milk and cream mix stirring round to coat the potatoes in the liquid then gently pour the lot into the gratin dish.
You can take more time and layer them all up neatly or just make the top layer neat.
Put some parchment ontop and bake for 40 mins. After 40 min take the parchment off and continue to cook for 20-40 mons.
At this point they are ready to serve. Alternatively place a piece of parchment on top and weight down using another casserole dish. Cool in fridge for 1 hour or overnight. cool and refrigerate then cut into portions and reheat at 180 for 15 mins
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