The round braiser is made for a gratin. Its wide base gives every layer of potato room to cook evenly, while the heavy lid holds in just enough moisture to leave the centre tender and the cream rich and silky. Remove the lid towards the end and the surface turns deeply golden, with crisp edges giving way to soft, buttery layers beneath.

SERVES: 6
COOK TIME: 1 hour 30 minutes
COOKWARE: Shallow Casserole 

Ingredients:

•  1.5 kg waxy potatoes, peeled

•  500 ml heavy cream

•  200 ml whole milk

•  2 garlic cloves

• Nutmeg

•  Salt and white pepper

•  30 g butter

Method:

1. Preheat oven to 150°C.

2. Rub the Shallow Casserole with garlic and butter generously.

3. Slice the potatoes very thinly (2-3mm) using a mandoline if possible.

4. Heat cream, milk, garlic and nutmeg until hot but not boiling.

5. Layer potatoes in the casserole and season lightly.

6. Pour the cream mixture over.

7. Cover and bake for 1 hour.

8. Remove the lid and bake for another 25 minutes until golden.

9. Rest 15 minutes before serving.