Nigel Slater's Potatoes

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 lbs potatoes (red or a waxy type is best, or a litttle more)
• 2 cloves garlic (peeled)
• butter, just enough to cover the baking dish very thickly
• 2 -2 1/2 cups heavy cream, enough to cover potatoes (about)

Recipe

• 1 set oven to 325f.
• 2 peel the potatoes and slice them thinly (1/8 in, thick).
• 3 if the garlic is really juicy, cut the cloves in half and rub them all around an earthware or cast iron dish.
• 4 a 9-by-13 inch pan works well if you are using 2 1/2 to 3 lbs of potatoes; a 10-inch skillet will work for 2 lbs, pressing down to release the juices.
• 5 otherwise it might be better to slice the garlic thinly and tuck the slices between the potatoes.
• 6 smear the dish generously with butter.
• 7 please don't be stingy- you are only cheating yourself.
• 8 lay the potatoes in the dish,orderly or positively hugger-mugger, it matters not, seasoning with salt and black pepper as you go along.
• 9 pour the cream over the potatoes-it should just come to the top of the slices.
• 10 bake 1 to 1-1/2 hours until the potatoes are virtually melting into the cream.
• 11 enough for 6 as a side dish.