This dish can be made and baked in advance; reheat it in the oven for 20-30 minutes before serving. This is a good alternative to roast potatoes and needs no last-minute attention.
ingredients
serves 8
butter, for greasing
4 pound potatoes
2 - 3 garlic cloves, crushed
6 tsp grated nutmeg
1 cup grated Cheddar cheese
2 1/2 cups milk
1 1/4 cups light cream
2 large eggs, beaten
salt and freshly ground black pepper
method
1. Preheat the oven to 180°C (350°F). Butter a 10 cup shallow ovenproof dish. Peel the potatoes, using a potato peeler or a sharp knife, and slice them thinly. If you have a food processor, slice the potatoes in it, using the metal blade.
2. Layer the potato slices in the dish. Add the crushed garlic, nutmeg and two-thirds of the grated Cheddar cheese in alternate layers with the potato. Season well with salt and freshly ground black pepper.
3. Whisk the milk, cream and eggs together and pour them over the potatoes, making sure the liquid goes all the way to the bottom of the dish.
4. Scatter the remaining cheese on top and bake in the preheated oven for 45-50 minutes or until the top layer is golden brown and the cheese is bubbling. Test the potatoes with a sharp knife; they should be very tender. Serve immediately.
more information
best type of potatoes to use in this dish are Golden Wonder or Kerr's Pink. For the cheese, use a full-flavoured farmhouse Cheddar for the most satisfying taste.
