450g/1lb waxy potatoes – peeled and sliced
no thicker than a two penny piece
300ml/10fl oz/½ pint of double cream
unsalted butter for greasing your dish
knobs of unsalted butter to scatter over the
completed gratin – a 30g slice divided into six
2 cloves of roasted garlic
celery salt and black pepper to season
Pre-heat the oven 130f/150c/Gas 2.
Rinse the potatoes thoroughly in cold water, shake them dry in a clean tea towel. Grease the baking dish generously with unsalted butter and add the garlic.
Layer the potatoes in your dish, season well, pour over the cream and then add the knobs of butter.
Bake in the oven for 1½ hours. Set your timer for 1 hour 20 minutes – for the remaining 10 minutes turn the oven up to high for a golden crust.
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