Makes: Serves 6-8
Prep Time: 40 mins plus 1 Hr cream infusion
Cook time: 2-3 Hrs
Things you need:
Potatoes
1.5 Kg Red Potatoes
Good grating nutmeg
Cream Infusion
800 ml Heavy cream (double/whipping)
200 ml Full fat milk
4 cloves of peeled garlic
2 Bay leafs
Salt & pepper to taste
Good grating of nutmeg
Cheese
80g of grated Gruyere or cheese blends of your choice
Steps
Mix all the cream ingredients together in a deep saucepan and gently bring to the boil and then immediately turn off the heat and let this infuse for 30 mins to 1hr. Make sure to add a little cling film on the surface to prevent a skin from forming. Once infused strain and mash the garlic into a paste and whisk this through into your infused cream. This will give you amazing flavour. Make sure to season correctly at this stage.
Peel and slice you potatoes to 3mm thick and keep in some cold water. Once ready to use dry off and start layering into your buttered dish as per the video. Add infused cream as you go with each layer and press down as you go.
If using the cheese add this to the middle layer and then finish up until all the potatoes and cream are used up.
On the top layer grate lots of nutmeg and crack some fresh black pepper.
Put your dish on a baking sheet and bake in a preheated oven set to 300 F - 150 C for 2-3 hours. Pressing the top down as per the video half way through.
Once done let it rest for 10-15 mins before serving.
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