These are very rich so a little go a long way. And the trick to this dish is to cook them very slowly, so that the cream doesn't curdle.
Ingredients
Serves 6-8
1kg medium-sized potatoes
1 large garlic clove, finely chopped
100g well-flavoured Irish farmhouse cheese such as Gubbeen or Carrigaline*
300ml double cream
300ml milk
Salt and freshly ground black pepper
Method:
Preheat the oven to 140C/Gas Mark 1. Peel the potatoes and cut them into thin slices.
Overlap one-third of the slices over the base of a buttered 2.25 litre shallow ovenproof dish and sprinkle with half the chopped garlic, one-third of the grated cheese and some salt and pepper.
Repeat the layers once more, then finish with a final layer of neatly overlapped potatoes.
Warm the milk and cream together in a pan with a little more seasoning to taste. Pour over the potatoes and sprinkle with the remaining cheese.
Bake for approximately 1 ½ hours until the potatoes are tender when pierced with the tip of a knife.
Cover very loosely with a sheet of foil part-way through cooking after the top has become nicely golden.
These are very rich so a little go a long way. And the trick to this dish is to cook them very slowly, so that the cream doesn't curdle.