Wash and peel the potatoes and cut into thin slices. Dot with butter and bake for 25 minutes at 180°C or until the potatoes are cooked and the surface is a beautiful golden brown.

Thanks to a blend of heavy cream and crème fraîche, the filling has a custard-like texture that holds everything together in the potato crust shell. Baby spinach and jarred artichoke hearts add ...

Preheat the oven to 160C/140C Fan/Gas 2. Place the potato slices and grated garlic in a bowl and season to taste. Pour over the cream and mix well. Pour into a large gratin dish. Press the potato ...