Rosti Dauphinoise - cooking recipe

Ingredients

500 g floury potatoes
2 garlic cloves, crushed
75 g gruyere
285 ml double cream
25 g butter
salt & freshly ground black pepper

Preparation

Preheat the oven to 180 degrees centigrade.
Peel and coarsely grate the potatoes, ideally using the grating blade on a food processor or by hand using a sturdy box grater.
Lightly butter a 1.2 Ltr deep ovenproof dish, such as a souffle dish.
Mix together all the ingredients, then tip into the prepared dish.
Dot the top with butter and bake for 40 minutes until golden and cooked through.