Ingredients
- double cream 300ml
- whole milk 200ml
- garlic 2 cloves, halved
- nutmeg 1 whole
- Maris Piper potatoes 1.5kg, peeled
- butter
- parmesan 2-3 tbsp, grated
Method
-
Step 1
Heat the cream, milk and garlic in a pan, adding a good grating of nutmeg. Leave to infuse while you prep the spuds.
-
Step 2
Cut the little ends off each potato so it’s a similar size all the way along. Cut into thin slices, keeping the slices together, then lay in a very large wide, shallow buttered dish approx 24cm by 36cm in rows, pushing down a bit like fanned out cards or dominoes. Keep going until the surface is covered.
-
Step 3
Reheat and season the cream, then discard the garlic. Pour over the potatoes and press down with the back of a fish slice. Scatter with the parmesan. Bake alongside the turkey (at 180C/fan 160C/gas 4) for about 1 hour 15 minutes or until tender and golden.
Nutritional Information
- Kcals 372
- Carbs 32g
- Protein 7.3g
- Fat 24g
- Salt 0.2g
- Fibre 3.3g
