I’d find it difficult to completely cut carbohydrates from my diet and my own personal philosophy in life is a little bit of everything (that you’re not severely allergic to) can’t do you any harm.  I find it sad that so many people profess to be allergic or intolerant to so many foods when really they just don’t know for sure and are just guessing at what is upsetting their digestion.  I can speak from experience here as I was advised that I was wheat intolerant for over 5 years, removed it from my diet completely, but still suffered.  Only upon proper medical food allergy testing did they actually find out that my demon food was to be egg white, and on cutting that out of my diet, my life and health improved significantly.  But I digress, this is about a recipe not me on a soapbox, so here it is…

Serves 4

Little knob of butter to grease your dish
200ml Double cream
250ml Milk
2.5ml Nutmeg, freshly grated
1 Garlic clove, peeled and flattened (not crushed)
4 Large potatoes
100g Gruyere or Cheddar cheese, grated

1. Heat the oven to 190℃.
2. Butter the inside of a 20cm deep square dish.
3. Add the cream, milk, nutmeg and garlic clove into a large saucepan until boiling.
4. Meanwhile peel the potatoes, and using a mandolin (I thoroughly recommend the Oxo Good Grips Hand Held Mandoline), slice into 3-4mm thicknesses.
5. Reduce the heat under the cream and milk to a simmer and add the sliced potatoes.
6. Simmer gently for 3-4 minutes, gently stirring occasionally to prevent the slices sticking together or catching on the bottom of the pan.
7. Remove the potato slices with a slotted spoon to the buttered dish to create a relatively level surface covering the whole of the dish.
8. Remove and discard the crushed garlic clove.
9. Pour the milk and cream mixture over the potatoes.
10. Sprinkle with cheese.
11. Bake for 30 minutes until golden brown on top and the potatoes are cooked.
12. Serve sliced into portions.

A wonderful, creamy and rich vegetable dish to serve with so many meals.  If you’re watching you calories, then reduce the cream and replace this with milk, but be prepared to lose some of the taste if you do!

Serve this with my Fillet Steak in a Worcestershire Cream Sauce recipe for a decadent meal.