Always a winner for a dinner party, The Garlic Farm recommend this rich, classy dish as the best complement to a juicy roast lamb or beef.
You can make it with normal unsmoked garlic if you don't have smoked garlic to hand. You won't need to use quite as much though so 1-2 cloves should be enough. The thinner the potato slices, the better so use a mandolin if you have one or just slice very thinly with a sharp knife.
Ingredients, serves 4-6:
1kg of waxy firm potatoes, peeled and thinly sliced
500ml of full cream milk or mixed milk with cream
6 fat cloves of oak-smoked garlic
1 teaspoon of nutmeg
50g of butter
Sea salt and black pepper
Method:
Pre-heat the oven to 190ºC.
Lay half the sliced potato in an oven-proof dish.
Cover with a layer of seasoning then grate the garlic cloves on top.
Tip the rest of the potato slices into the dish; spreading them out evenly.
Season again then pour over the milk and cream.
Bake until all the liquid has been absorbed and the top has browned, usually about 1 to 1 1/2 hours.
Serve alongside a good portion of mean and green vegetables.
