This is Guillaume Brahimi's recipe for the ultimate indulgence for potato lovers – layered potatoes baked in cream and butter from the Dauphiné, a former province of south-east France. Forget the diet for a moment and enjoy with any grilled meats or roasts.
- 500 ml milk
- 250 ml cream
- 1 garlic clove, half finely sliced, half left whole
- 1 kg desiree potatoes, peeled and finely sliced
- pinch of freshly grated nutmeg
- 140 g gruyère, grated
- butter, for greasing
- sea salt and freshly ground white pepper
- chopped flat-leaf parsley, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Bring the milk and cream to the boil in a large saucepan over medium heat. Remove from the heat and stir in the sliced garlic, followed by the potatoes, nutmeg and a handful of the grated cheese. Stir well, then return to the heat and simmer until the potatoes have started to soften.
Preheat the oven to 200°C. Rub the inside of a large baking dish with butter, then rub with the remaining half clove of garlic. Season the potato mixture to taste and spoon a layer into the dish. Sprinkle with some cheese and add more potatoes. Continue to layer until you have used up the potatoes, finishing with a layer of cheese. Bake in the oven for 20–30 minutes, or until golden brown and crisp on top. Sprinkle with parsley to serve.