Serves: 6
Preparation time: 15 minutes
Cooking time: 1 hour
1kg desiree potatoes, peeled
500ml milk
250ml double cream
200g Gruyere, grated
Sea salt
White pepper, freshly ground
Nutmeg, grated
1 clove garlic, halved
1 tbsp flat-leaf parsley, finely chopped
Preheat the oven to 180˚C (or 160˚C for fan-forced ovens).
Using a mandolin or sharp knife, cut the potatoes into 2-millimetre-thick slices.
Bring milk and cream to the boil in a large saucepan over medium heat. Add potato and two-thirds of the Gruyere. Season with salt, pepper and a pinch of grated nutmeg. Stir to combine.
Reduce the heat to low. Cook for 15 minutes, stirring occasionally until the potato is tender and the cheese is melted.
Rub the inside of a 1.5-litre baking dish with cut garlic clove. Pour in the potato mixture and sprinkle the remaining Gruyere over the top.