Gratin Dauphinoise - For 6
750g potatoes
Salt & black pepper
400ml full fat creme fraiche OR Elmlea/half fat cream/single cream
1 bay leaf
Freshly grated nutmeg
1 small garlic clove
Set the oven for 180F Electric/160F Fan or gas mark 4.
Peel the potatoes and slice them in a food processor. Rinse in handfuls under cold water, place in several colanders and then sprinkle with 1/2tsp salt per colander. Toss them and then leave them to sit and drain over the sink for a few minutes.
Put the creme fraiche or cream in a large pan - big enough to hold all the potatoes. Add the bay leaf, pepper and nutmeg and bring to the boil.
Turn down the heat and simmer for 2-3 minutes. Add the drained potatoes to the pan and simmer gently for 5 minutes.
Cut the garlic clove in half and dip into salt. Rub all over the inside of a 1 litre ovenproof gratin dish. Tip the potato mixture into the dish. It should be about 2 ins deep.
Smooth the top and bake for about 1 hour approx. Check after 30-40 minutes - might need to cover loosely with foil. It is ready when it is beautifully brown and crispy on top.