From Nigel Slater in Sat times mag last month.


  • 1kg waxy spuds
  • 1 clove garlic
  • 600ml double cream
  • a little butter


  • peel and thinly slice spuds
  • halve garlic clove and rub around inside of shallow baking dish
  • rub dish with butter and put in layers of potatoes
  • season as you go
  • pour over 600ml of scalded double cream
  • bake for appox 1.5 hour at 160/3

Try including gruyere, parmesan, dried porcini, anchovies, eggs, smoked salmon, pancetta etc.