Jabron potatoes

• maincrop potato1.3kg kg

  (Cosmos or red Desirée)

• unsalted butter↗85g g
• garlic cloves↗3
• milk↗150ml ml
• carton double cream↗142ml ml
• cheddar or gruyère↗50g g

  grated

Step-by-step instructions

1. 1

   Preheat the oven to 180C/160C fan/gas 4. Boil the whole potatoes in a large pan for about 15-20 minutes until they are cooked – the timing will depend on their size. Drain and leave to cool, then peel off the skins and cut the potatoes into 5mm thick slices.

2. 2

   Put the butter and garlic in the pan the potatoes were boiled in, season and melt over a low heat. Add the potato slices and toss until just coated – but don’t let them fry. (You can prepare up to this stage the day before and keep covered in a cool place.)

3. 3

   Spread the potatoes out in a deep 28cm x 22cm ovenproof dish and pour on the milk and cream. Sprinkle the cheese on top and bake for 30 minutes until golden and the potatoes are just beginning to crisp.