A simple version of dauphinois potatoes. For extra flavour, scatter over 50g grated Parmesan or strong cheddar once the foil is removed from the gratin.

Ingredients - serves 4

800g potatoes 2 small leeks, trimmed, thinly sliced 25g butter, melted 284ml carton double cream 2 cloves garlic, crushed salt, pepper twist of nutmeg

Method

Warm the cream together with the crushed garlic and leave to stand and infuse.

Preheat the oven to 190°C
Peel and slice the potatoes as thinly as you can, keeping in cold water, as you go, to prevent them from discolouring. When all are done and the leeks are also prepared remove and drain the potato slices and pat dry. Lay some slices in the gratin dish, brush with melted butter, sprinkle with half the leek slices and season with salt and pepper - add a further layer of both potato and leek in the same manner and then add a final layer of potatoes, butter and seasoning. Finish with a twist of nutmeg and pour over the garlic cream.

Cover with foil and bake for 30 minutes then remove cover and cook a further 30 minutes or until golden and tender (test with the point of a small sharp knife or a skewer).