Butter for greasing 150ml (1/4 pint) single cream 150ml (1/4 pint) double cream 1 large garlic clove, crushed 1kg (2lb) main-crop potatoes salt and black pepper 125g (4oz) Gruyere cheese, grated.

1- Lightly butter a shallow gratin dish. Put the single and double creams into a bowl, add the garlic, and stir to mix.
2- Thinly slice the potatoes, preferably with the slicing disc of a food processor.
3- Prepare the gratin dauphinois.
4- Bake in a preheated oven at 160ْC (325ْF, Gas 3) for 1 ½ hours or until the potatoes are tender, and the topping is golden brown. Serve at once.

Preparing the gratin dauphinois
Arrange a layer of potatoes, slightly overlapping, in the bottom of the gratin dish. Season with salt and pepper.
Pour a little of the cream mixture over the potatoes, then sprinkle with grated cheese. Continue layering the potatoes, cream, and cheese, and adding salt and pepper, then finish with a layer of cheese.