If you haven't tried this before - gratin dauphinois - instant success - prep time 5 mins

[Quattrocento]

This was an incredible hit today and it was laughably easy to make. It really does sex up a plain roast. So thought I would share it if you hadn't tried it already.

The recipe quantities are for feeding 10

2kg potatoes
2 pints full cream milk
1 pint double cream
300g gruyere (grated)
Lots of garlic (I used lazy garlic)
Salt and pepper

Peel the potatoes. Slice thinly. Boil the milk. Cook the potatoes for 15 mins in the milk. Drain the potatoes.

Grease a dish. I used two oval ovenproof vegetable dishes that are about 7 cm deep. Put a layer of potato on the base. Add salt, pepper, sprinkle with chopped garlic and grated gruyere. Cover with cream. Repeat until you get to the top of the dish.

Bake in 180 C oven for up to an hour or until the top of the gratin dauphinois is golden brown.

Yum.

It is luvverly, but approximately 42,000 calories per serving

I do this, but I can never get the potatoes to cook through, so in future I'll try cooking them in the milk first, ta