Nigel Slater'S Potatoes

1. 1

   Set oven to 325F.

2. 2

   Peel the potatoes and slice them thinly (1/8 in, thick).

3. 3

   If the garlic is really juicy, cut the cloves in half and rub them all around an earthware or cast iron dish.

4. 4

   A 9-by-13 Inch pan works well if you are using 2 1/2 to 3 lbs of potatoes; a 10-inch skillet will work for 2 lbs, pressing down to release the juices.

5. 5

   Otherwise it might be better to slice the garlic thinly and tuck the slices between the potatoes.

6. 6

   Smear the dish generously with butter.

7. 7

   Please don't be stingy- you are only cheating yourself.

8. 8

   Lay the potatoes in the dish,orderly or positively hugger-mugger, it matters not, seasoning with salt and black pepper as you go along.

9. 9

   Pour the cream over the potatoes-it should just come to the top of the slices.

10. 10

    Bake 1 to 1-1/2 hours until the potatoes are virtually melting into the cream.

11. 11

    Enough for 6 as a side dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.