Preparation Time:
15
minutes
Cooking time:
65
minutes
Energy level per serving:
unknown
Saturated fat level per serving:
unknown
Carbohydrates level per serving:
unknown
Gi level per serving:
unknown
Number of servings:
8
This recipe has been visited
2307
times
This is delicious. I cannot remember which weekend supplement this came from, but it works and the dish is always cleared. Serves 8, but serves 6 generously.
Posted by:
Jo
on
28 April 2008
Cooking Steps:
I use Comte cheese for this, but am sure it is equally asa nice with either of the other cheeses.
Heat oven to 180c/fan 160cgas mark 6
Using the slicing disc of a food processor is ideal for getting the potatoes cut thinly and evenly. I have used a mandolin, but I like keeping my fingers attached to my hand!
Cut the garlic in half and rub around the inside of a large baking dish. After a few minutes when the garlic rubbed dish has dried, butter the dish well. Then crush the garlic into a large saucepan, add the milk, pepper, nutmeg, cayenne, potatoes and 1 tsp salt and black pepper to taste, to the saucepan and bring to the boil.
Stir continuously to prevent the potatoes sticking, simmer for 1-2 minutes until the liquid thickens perceptibly, then remove from the heat. Stir in half of the cheese now.
Pile the mixture into the dish and push the potatoes down into the liquid so they are not sticking out.
Sprinkle the remaining cheese on top.
Bake for 45mins-1 hr until the top is dark golden and the potatoes completely tender when poked with a knife. (The thinner the potatoes are sliced, the quicker they will cook.)
To making ahead
The potatoes taste even better made the day or morning before and gently reheated.
If you want to serve in neat portions, when cold turn out and cut into portions. Arrange. spaced apart, on a fresh baking paper on a baking sheet and reheat for 10-15 minutes until sizzling.
Personally, straight from the dish for me anytime.