Step 1

Preheat the oven to 190C/375F

Step 2

Lightly grease a large, shallow ovenproof dish. I use a 32cmx18cm dish (see *note 1 for conversion).

Step 3

Place the cream, milk, garlic into a large saucepan and bring to the boil, then turn down the heat.

Step 4

Peel the potatoes and slice thinly using the slicing attachment on your food processor or a mandolin. They need to be around 2mm thick.

Step 5

Add the potatoes to the cream and stir to coat.

Step 6

Bring back to the boil, then simmer gently for 6-7 mins, stirring occasionally (to ensure the sauce doesn't catch on the bottom of the pan) until the potatoes are tender and just cooked. Don’t worry if they break apart a little.

Step 7

While the potatoes are cooking, mix together the salt, black pepper, nutmeg and white pepper in a small dish.

Step 8

Scoop half of the potatoes out of the pan and arrange them in the baking dish, being sure to separate any potatoes that have stuck together. Discard the garlic.

Step 9

Sprinkle over half of the salt/pepper/nutmeg mixture and 1/3 of the gruyere cheese.

Step 10

Spoon on the remaining potatoes and pour over enough sauce so the potatoes are coated in sauce, but not drowning in it. The sauce should be quite thick, so there won't be much left in the pan anyway.

Step 11

Sprinkle on the remaining seasoning and the remaining cheese.

Step 12

Place in the oven and bake for 40-45 minutes, until the cheese is golden.

Step 13

Top with fresh parsley before serving