Potato gratin

• 2-3lbs potatoes peeled and sliced ~1/8th inch thick using a mandolin
• 6oz good quality Gruyère cheese
• ~1-1.5 cups creme fraiche
• 1 clove garlic
• salt and black pepper
• butter for greasing baking dish

You need a good size rectangular baking dish...I've lost track of exactly what size we use but it's probably something like 8"x10" and it's important it have some depth to it too.

Take the garlic clove and cut in half, then using the cut sides rub all over the inside of the baking dish then follow up by greasing it with some butter.

Briefly blanch the potatoes in boiling water and then arrange in rows as many potato slices as reasonably fit on the bottom of the baking dish, overlapping each row slightly. Season generously with salt and black pepper then distribute half the gruyère and half the creme fraiche over the potatoes. Put down the remaining potatoes then season and cover with remaining cheese and creme fraiche.

Bake for 30 minutes, uncovered in an oven preheated to 400F. Reduce temperature to 350F and bake a further 45 minutes. You may need to cover with foil at some point if the gratin has got sufficiently browned on top.

Allow to stand 5 - 10 minutes before serving.