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500 grams potatoes, such as Maris piper or King Edward
2 garlic cloves, crushed
85 grams (3 ounce) Gruyere cheese
284 ml double cream
25 grams (1 ounce) butter
Preheat the oven to 350°F (180°C). Peel and coarsely grate the potatoes, ideally using a sturdy box grater (don't use the grater attachment on a food processor - it makes them too wet).
Lightly butter a 1.2 litre/2 pint deep ovenproof dish. Mix the potatoes, garlic, gruyere and double cream and season. Pour into the prepared dish.
Dot the top with butter and bake for 40 minutes until golden and cooked through.