Gratin Dauphinois

Directions

1. 1
   Preheat the oven to 325F (160C).
2. 2
   Peel the potatoes and cut them into slices about 1/8 inch (3mm) thick.
3. 3
   Cut the cloves of garlic in half and rub them round the inside of an ovenproof earthenware or enameled cast-iron dish.
4. 4
   Smear the dish generously with butter.
5. 5
   Lay the potato slices in the dish, orderly or hugger-mugger as the mood takes you, seasoning with salt and black pepper as you go.
6. 6
   Pour over the cream and slide the dish into the oven.
7. 7
   Bake for an hour to an hour and a half, until the potatoes are virtually melting into the cream.
8. 8
   Smoked bacon: Broil it first, then chop coarsely and scatter between the layers.
9. 9
   Smoked mackerel: For which it is worth looking at my book Real Food.
10. 10
    Porcini Soak just a few dried mushrooms in water until soft, then tuck them in between the potatoes.
11. 11
    Cheese: Grated Gruyere scattered over the top before baking will give a deliciously savory crust.
12. 12
    Whether you think this already rich recipe needs more fat is another matter.
13. 13
    Anchovies: Wiped of their salt or oil, anchovy fillets can be slipped in between the layers, Swedish style.
14. 14
    The effect is more savory than fishy, and utterly delectable.