“A classic recipe, which accompanies roast lamb very well or it could be served as a lunch or supper dish with a simple green salad.  The potatoes need to be very thinly sliced.”



Ingredients
Serves 6-8

•    40g (1½ oz) butter
•    2 cloves garlic, crushed
•    700g (1 lb 9 oz) potatoes, peeled and thinly sliced
•    Salt
•    Black pepper
•    284ml (9 fl oz) single cream
•    15g (½ oz) melted butter

Garnish:
•    Fresh chives


Method

Butter a small AGA baking dish.  Beat the butter and crushed garlic together.  Arrange a layer of potatoes in the base of the dish, dot with a little garlic butter and grind over salt and black pepper.  Repeat this layering, finishing with garlic butter dotted on the top of the final layer of potatoes.  Pour the cream over the potatoes.

2 oven AGA: Place the dish on the grid shelf placed on the floor of the roasting oven, with the cold plain shelf on the second runners down.  Cook for 40 minutes then brush with a little melted butter and return to the oven for about 20-25 minutes, until the potatoes are cooked and golden brown.

3 and 4 oven AGA: Cook in the centre of the baking oven for 40 minutes then brush with a little melted butter and return to the oven for about 20-25 minutes, until the potatoes are cooked and golden brown.

Garnish with fresh chives and serve at once.

Conventional cooking: Cook at 200°C (400°F), fan oven 180°C, Gas Mark 6 for 40 minutes then brush with a little melted butter and return to the oven for about 20-25 minutes, until the potatoes are cooked and golden brown.

Tip: To melt the small amount of butter, place it in a small basin or ramekin on a cork mat on the top of the AGA, or on the warming plate of a 4 oven.

Another tip: Grated Gruyere cheese can be sprinkled on the top, about 20 minutes before the end of cooking.