Vegetarian recipe ideas
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Heat the cream, milk and garlic in a pan, adding a good grating of nutmeg. Leave to infuse while you prep the spuds.
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.
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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