(5.0⭐️)
A classic, slow-cooked potato dish done properly. Low temperature, heavy seasoning, no par-cooking, no shortcuts. Rich, creamy, and structured—not sloppy.
At A Glance
| Quick | Look |
|---|---|
| Serves | 8–10 |
| Time | 2½–3 hrs |
| Calories | High (this is not a diet dish) |
What You'll Need
| Ingredients | Quantity |
|---|---|
| Potatoes | 3 kg |
| Double Cream | 2 L |
| Milk | 200 ml |
| Garlic Cloves (finely grated) | x4 |
| Mild Cheese (grated) | 150 g |
| Nutmeg (freshly grated) | to taste |
| Salt | generous |
| Black Pepper | generous |
| Butter | for greasing |
Method
Preparation
- Preheat the oven to 120°C (up to 130°C is fine).
Prepare a bain-marie by placing a deep roasting tray in the oven large enough to hold your dish. - In a large bowl or jug, combine the double cream, milk, garlic, salt, black pepper, and a generous grating of nutmeg.
Whisk thoroughly.
The cream should taste slightly too salty—the potatoes will absorb a lot of seasoning. - Peel the potatoes and slice them 2–3 mm thick using a mandolin or sharp knife.
Do not rinse the potatoes. - Generously butter a 20 × 16 cm (8 × 6½ inch) ovenproof dish.
Layering
- Arrange a rough, even layer of potatoes across the bottom of the dish.
- Whisk the cream again and pour over enough to lightly cover the potatoes.
Press down gently with your hands to remove air gaps. - Repeat layering:
- Potatoes
- Stir cream
- Pour cream
- Press down
- When the dish is halfway full, sprinkle a thin, light layer of cheese across the potatoes.
The cheese is for seasoning and richness, not dominance. - Continue layering potatoes and cream until nearly full.
- Finish with a neat final layer of potatoes.
Pour over enough cream so it sits 2–3 mm above the potatoes. - Finish with fresh black pepper and a final light grating of nutmeg.
Cooking
- Place the dish into the bain-marie.
Carefully pour hot water into the roasting tray so it reaches halfway up the sides of the dish. - Bake at 120°C for 2–3 hours.
- After 45 minutes, remove from the oven and gently press the surface with a spatula or spoon.
Repeat this 2–3 times during cooking to keep the potatoes submerged and ensure proper reduction.
Service
- The dish is ready when:
- A knife slides through with no resistance
- The top is lightly browned and glazed
- The cream underneath is fully absorbed and reduced
- Rest for 10–15 minutes before serving.
Notes
Cooking low and slow is non-negotiable. Higher temperatures dry the sides and leave the middle wet.
Pressing during cooking is critical—skip it and you’ll end up with a sloppy centre.
Holds warm extremely well and reheats without issue. Ideal for dinner parties or service ahead of time.