This is a simple version of Gratin dauphinois and a great alternative to boiled or baked spuds which elicits compliments every time. It comes from the wonderful recipe book Sabrina kindly wrote for me for my 18th birthday.

General purpose potatoes, like Desiree’s or Dutch Creams are perfect for this recipe. If you’re not sure on what potato to use, this post on Choosing the Right Potato might help you.

Turn the oven to a moderate heat – 160c or 170c.

Thoroughly grease an ovenproof dish with butter. Pay particular attention to the top of the dish if you want to avoid soaking for several hours to get it clean.

Cut the required number of potatoes into very thin slices – this is the key.

Layer the potatoes in the dish. Season with salt and pepper and a few dabs of butter. Pour over enough milk to not quite cover the potatoes. You don’t want to drown them.

Cover piece of baking paper (aka a cartouche) and bake for 20-30 minutes or until the potatoes are tender.