• 300ml
 double cream
  • 200ml whole milk
  • 2 cloves garlic, halved

  • 1 whole
  • 1.5kg Maris Piper potatoes, peeled
  • butter
  • 2-3 tbsp parmesan, grated


  • 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.


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