• 6 large potatoes (peeled)
  • 1 l cream
  • 1 clove of garlic
  • salt and nutmeg


  • Preheat the oven to 175°C.
  • Prepare a casserole dish, cut the clove of garlic in half and rub the casserole dish all over the inside.
  • Pour in the cream and bring to a simmer over a medium heat. Season with salt and nutmeg remembering to account for the potatoes you are about to add.
  • One at a time slice the potatoes thinly (using a mandolin if possible) and shingle them into the cream like dealing a deck of cards.
  • When all of the potatoes are added, transfer to the casserole dish and bake in the oven until the potatoes are cooked all the way through.
  • Use a knife or skewer to be sure they are tender (about 40 minutes).