I liked this. I LOVE potato dauphinoise and jansson's temptation but all that cream .. oh la la .. it is not good for my butt. I needed an alternative and this works well. It looks great too (i forgot to take the final photo) and tastes wonderful at room temperature, with ham.

Thinly slice 3 large baking potatoes (about 900g) - thin as you can, with a sharp knife or a mandolin grater. Put the slices in a bowl and season with salt, pepper and grated nutmeg.





Stir in 3 garlic cloves, finely chopped, then add 115g grated Gruyere cheese. Turn to coat as evenly as possible.

Layer the potatoes in to a generously buttered shallow gratin dish. Pour over approx 400ml chicken stock, just to cover the surface. Dot the top generously with butter and bake at 190ºC for an hour or so.

Hot, bubbly golden goodness (you'll have to imagine that part).