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1
Slice the potatoes as thinly as you can, 2cm or so.
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2
Use your food processor, a mandolin slicer or do them by hand (by hand takes a long time but can be very calming and therapeutic!)
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3
They don't have to be perfect - some can be thicker and some can be thinner.
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4
Pre-heat your oven to 200 degrees Celsius and generously butter a large rectangular oven-proof dish.
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5
I prefer a transparent one such as a Pyrex since it's easier to see what's happening with the cream and milk.
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6
Ceramic or earthenware is also fine.
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7
In a saucepan heat the cream, milk, minced garlic, nutmeg, salt and pepper.
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8
(A secret: I usually replace salt with Kikkoman soya sauce for some added umami flavour, at a ratio of about 1 tablespoon of soya sauce per teaspoon of salt.)
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9
Allow the liquid to just begin simmering and then switch off the heat.
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10
First layer: In the casserole dish place a layer of about a quarter of the potato slices.
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11
A great tip is that THEY DON'T HAVE TO BE PERFECT!
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12
They just need to be spread out so that you can't see the bottom of the dish.
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13
Top with about a third of the onion, a third of the leek, a third of the spring onion and a third of the grated cheddar (or similar) cheese.
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14
Second layer: A quarter of the potato slices, and a third each of the onion, leek, spring onion and cheddar.
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15
Evenly pour about half the warm creamy mix over.
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16
It doesn't have to be perfectly distributed because the oven and the heat will work their magic on the ingredients.
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17
Third layer: A quarter of the potato slices, and a third each of the onion, leek, spring onion and cheddar.
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18
Fourth layer: A quarter of the potato slices and all of the parmesan or similar dry cheese.
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19
Finally pour over the rest of the liquid and put in the 200 degree C oven.
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20
When the liquid starts bubbling around the outside of the dish, which should be after about 10 to 15 minutes, remove the dish from the oven for a minute and use a flat slotted lifter to press down all over the potato bake so that the liquid just covers the top.
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21
Return to the oven.
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22
Turn down the heat to 160 degrees Celsius and bake for another hour and 15 minutes or so, until the top is semi-browned.
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23
Remove from the oven and allow to cool.
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24
Slice your potato bake into 8 portions.
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25
When you choose to slice it depends on how you are going to serve it.
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26
It's ideal to allow it to cool fully, in the refrigerator if you'll be serving it the next day, and then slice before re-heating; in this way you get neater slices.
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27
Otherwise if you're serving it immediately just slice and serve.
