- 1 kg roosters or maris piper (ideally evenly sized)
- 50-100ml full-fat milk
- 300 ml cream
- 1 garlic clove (peeled and crushed to a fine pulp)
- 1/2 tsp green saffron quatre epices (a blend of mace, nutmeg, white pepper, ginger and cassia in equal proportions)
- salt & black pepper to taste
- knob butter for greasing
- 25 g gruyere or aged comte (optional, freshly, very finely grated. any cheese is fine, just chose your favourite)
- Peel the potatoes, then slice them really thin (ideally 4-3mm thick on a mandolin so they are all evenly thick). Then put them aside in a bowl of cold water for later use.
- In a straight sided, large thick-bottomed saucepan add the milk, cream, the GS Quatre Epice mix and garlic. Bring to a gentle simmer with the lid off and allow reduce by about 25% so it’s a glossy consistency and coats the back of a spoon well, (if it gets too thick, just add a little more milk).
- Season with salt and black pepper so as it tastes just a little over salted. Don’t worry…..the potatoes will absorb the salt rectifying the salt content of the cream, making for better flavour!
- Then, strain the potatoes well from the bowl of cold water and pat dry to make sure they are not too wet.