Scalloped potatoes

Step 1/3

• ¼ clove garlic
• butter (for greasing)

• oven
• knife
• cutting board
• baking dish

Preheat the oven to 190°C/375°F convection or 210°C/410°F top/bottom heat. Peel and halve the garlic clove. Rub the baking dish first with the cut side of half of the garlic and then with butter.

Step 2/3

• 350 g potatoes

• peeler
• mandoline (optional)

Peel the potatoes if necessary and cut into thin slices using a sharp knife or mandolin if you have one. Then layer the potatoes in the baking dish, slightly overlapping each row (like you’re laying roof tiles!).

Step 3/3

• ¼ clove garlic
• 150 g heavy cream
• ⅛ tsp ground nutmeg
• salt
• pepper

• grater
• bowl

Grate the remaining garlic into a bowl. Add the cream and season well with nutmeg, salt, and pepper. Pour cream evenly over the potatoes. Bake in the preheated oven on the middle shelf for approx. 45—50 mins. until golden brown. Leave to cool for approx. 5 min. before serving.

Enjoy your meal!