This is a great accompaniment to meat and fish, a creamy treat that makes a change from chips or baked potatoes.
8 large potatoes (peel if you prefer)
1 pint (570 ml) double cream
500 ml milk
100 g cheese- optional extra- Comte is preferable although cheddar is an option.
2 cloves of garlic (more if you love it)
salt , pepper , nutmeg
Slice the potatoes finely- this is important for even cooking.
Rub the garlic clove around a deep baking dish with a lid.
Chop the garlic into thin slices.
Arrange the sliced potato and garlic in layers until the dish is almost full.
Mix the cream and the milk together and add salt & pepper and nutmeg is desired.
Pour over the potatoes with enough liquid to just cover the top layer which will be absorbed enough to cook but not be overly runny.
Cover with a lid – tin foil makes a good substitute.
Place in the top section onto the pizza stone for about 45 minutes – 1 hour
Grate the cheese and sprinkle on top of the potatoes towards the end of cooking. Keep uncovered so the cheese melts and lightly crisps up.