Ingredients

1 kg peeled Maris Piper potatoes

300 g double cream

300 g milk (Jersey in this case)

1 garlic clove, crushed

1 bay leaf

1-2 tsp sea salt

Ground white pepper (or black, if you prefer)

Pinch of grated nutmeg

20 g unsalted butter

80 g Compte or Gruyère cheese, plus extra to finish

Method

1. Grease a baking dish with the butter.

2. Heat the cream and milk in a large pan with the garlic, bay leaf, 1 tsp sea salt, the nutmeg and a generous sprinkle of white pepper. Bring slowly to a simmer.

3. Cut the potatoes to 2 mm thick, ideally using a mandolin.

4. Put the potatoes in the the pan with the hot milk and cream. Bring to boiling, reduce the heat and simmer for 5 mins. Check the seasoning, adding more as necessary.

5. Gently remove half of the potatoes and layer in the prepared dish, add half the cheese, then repeat. Sprinkle with a little more cheese.

6. Bake for 1 hour at 200 C/180 fan, until hot, golden and bubbling at the edges. Check the potatoes are tender (pierce with a sharp knife) and cook for a little longer if necessary.