Nicola potatoes (how many is up to you, how big is your gratin dish?)
500ml Double cream
Garlic cloves – crushed
Butter – enough to grease the dish
Salt and freshly ground black pepper for seasoning
Pre-heat oven to 160c/320f/gas mark 2
Rub your gratin dish with butter.
Nicola don’t necessarily need to be peeled but if you prefer to, then do so.
Slice the Nicola thinly, a mandolin is quicker but a sharp knife will do the job too.
Toss the sliced Nicola in large bowl containing the cream, garlic, salt and pepper.
Place the Nicola and cream mixture in the gratin dish as flat as you can.
The potatoes should reach just below the top of the dish.
Press the potatoes down with the back of large spoon to form a solid layer.
The cream needs to be just below the top layer of Nicola. You can top up with more cream if necessary.
Place the dish in the oven for 1-1 1/2 hrs or until the Nicola are tender.
Every 15 minutes or so press the potatoes down with the back of a large spoon to stop the potatoes from drying out.
If the cream is splitting your oven is too hot, turn it down a little bit.
Leave to stand before serving as an accompaniment to ‘filet de boeuf’ or traditional roast dinner!