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1
Preheat the oven to 325F (160C).
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2
Peel the potatoes and cut them into slices about 1/8 inch (3mm) thick.
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3
Cut the cloves of garlic in half and rub them round the inside of an ovenproof earthenware or enameled cast-iron dish.
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4
Smear the dish generously with butter.
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5
Lay the potato slices in the dish, orderly or hugger-mugger as the mood takes you, seasoning with salt and black pepper as you go.
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6
Pour over the cream and slide the dish into the oven.
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7
Bake for an hour to an hour and a half, until the potatoes are virtually melting into the cream.
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8
Smoked bacon: Broil it first, then chop coarsely and scatter between the layers.
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9
Smoked mackerel: For which it is worth looking at my book Real Food.
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10
Porcini Soak just a few dried mushrooms in water until soft, then tuck them in between the potatoes.
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11
Cheese: Grated Gruyere scattered over the top before baking will give a deliciously savory crust.
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12
Whether you think this already rich recipe needs more fat is another matter.
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13
Anchovies: Wiped of their salt or oil, anchovy fillets can be slipped in between the layers, Swedish style.
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14
The effect is more savory than fishy, and utterly delectable.
