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A dish full of cream and garlic? You can’t go wrong really! This is such a great side to add to any posh nosh dinner! I love the texture of the soft potatoes in the cream sauce. It’s so good I could eat a bowl of it on its own.




1 kg (2 lb 4 oz) large floury potatoes, peeled and thinly sliced

400 ml (14 fl oz) double cream

2 garlic cloves, crushed or finely chopped

salt and pepper


Preheat your oven to 180.C/160. Fan (350.F), Gas Mark 4.


Set out a 23 x 15 cm (9 x 6 in) ovenproof dish.


Arrange an even layer of potato slices in your dish and season

with salt and pepper.


Repeat this layering process until you’ve used all your potato slices.


Combine the cream and garlic in a bowl or jug and mix well. Pour this mixture over your potatoes and season once again with salt and pepper.


Bake for about 45 minutes, until golden and bubbly.


This recipe is from Can You Make That Gluten-Free? by Megan McKenna.