- Preparation
- 20 min
- Cooking
- 55–70 min
- Chilling / resting
- Rest 10 min
- At service
- Reheat if made ahead
Working estimates for the original recipe. Chilling and make-ahead time are separate; larger batches need extra planning.
Ingredients
- 800 g potatoes
- 250 ml double cream
- 200 ml milk
- 2 clove garlic
- 15 g butter
- salt and black pepper
Method
- Heat oven to 180°C / 160°C fan and butter a shallow baking dish. Peel and slice potatoes thinly and evenly.
- Warm milk and cream with crushed garlic and seasoning. Add potatoes and simmer gently for 8 minutes, stirring carefully.
- Transfer to dish, level and bake 45–60 minutes until tender through the centre and golden. Rest 10 minutes.
Bake earlier, cool promptly and refrigerate. Reheat covered until steaming throughout, uncovering to colour. For the duck menu see the oven sequence on the dinner page.
Ingredient notes & kitchen guidance
Ingredients include: Milk. Check all packaging, especially stock, bread, pastry, sauces and chocolate, for other allergens and cross-contact information.
Kitchen-testing edition. Quantities scale; cooking times do not. Adjust pans and batches, and round whole items sensibly. Check every ingredient label for allergens. Cool cooked food promptly, refrigerate within two hours and use within 48 hours; reheat only once until steaming throughout. Food storage guidance.