Ingredients

• 2 Garlic clove 
• 500ml Single cream 
• 1kg Potatoes (use a good waxy variety) 
• Salt, pepper
• Nutmeg (optional)
• 50g Butter 
• Seasoning to taste
• 250ml Milk 

Tools

• Cooking Chef
• Food Processor

Method

1. Preheat the oven to 180ºC/360ºF/Gas 6. Peel the potatoes and slice with the Food Processor using the thin slicing disc on speed 3.
2. Add the milk, cream, nutmeg, salt and pepper to the bowl. Set the temperature to 60ºC and to stirring speed 1. When up to temperature, add the potatoes and attach the Stirring Tool. Set the temperature to 80ºC, the timer for 10 minutes and the speed to stir 1.
3. Grease an ovenproof dish and rub with the garlic. Remove the potatoes from the bowl using a slotted spoon and lay in the ovenproof dish. Set the temperature to 100ºC and to stirring speed 3 and boil the milk and cream for 5 minutes to thicken.
4. Pour the cream over the potatoes and bake in the preheated oven for 30 minutes.
5. Leave to cool for a moment before serving. When ready to serve, turn out onto a chopping board and cut into 10cm circles with a cookie cutter.

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