Gratin Dauphinois

• waxy potatoes about 2 pounds (1kg)
• garlic 2 large, juicy cloves
• butter just enough to butter the baking dish thickly
• heavy cream enough to cover the potatoes, about 2 1/2 cups (600ml)

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

potatoes, garlic, butter just, heavy cream enough

Taken from www.epicurious.com/recipes/food/views/gratin-dauphinois-381650 (may not work)