• 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.