- 1 kg potatoes, peeled
- 2 cups cream
- 3/4 cup milk
- 3 cloves garlic
- sea salt and white pepper, to season
- 120 g pecorino cheese, grated
- 100g butter
- fresh nutmeg, grated
Preheat the oven to 180°C. Slice the potatoes thinly – I use a mandolin. Place them in a bowl of water so they don’t brown while you’re peeling them. Drain and pat dry using a clean dishcloth.
Place the cream, milk and garlic in a large saucepan and bring to the boil.
Add the potatoes and cook for 6 minutes or until just tender but not overcooked. They should still hold their shape. You can remove the garlic if you like. Season well.
Grease an ovenproof dish with 2 T butter. Spoon in the potato mixture and scatter over the cheese. Dot with the remaining butter and sprinkle with nutmeg.
Bake for 30 minutes until golden brown and bubbling and the potatoes are cooked through.