Fresh for the summer
Delicious with a roast
Pre-heat your oven to 120°C. Then peel your potatoes. Thinly slice them into 2mm slices (a mandolin or food processor will make this easier). Do not wash the slices.
Place the milk and cream into a medium sized pan and warm over a medium heat. Bring to the boil and add in the potato slices ensuring they are coated in the cream and milk.
Add in the nutmeg and season to your liking. Reduce the heat and allow to simmer for 8-10 minutes, stirring occasionally to prevent the potato sticking. Stir through the cheese, allow to melt and then remove from the heat.
Rub the gratin dish with the garlic and then spread the potato mixture evenly into the baking dish. Place into the oven for 35 minutes. Remove once the gratin is golden and bubbling. You will know if it is cooked if a knife cuts through with little resistance.
To brown the top place under the grill for 2-3 minutes. Enjoy!
Recipe from Raymond Blanc