Gratin Savoyarde

• 1 clove garlic
• 3 oz (75 g) butter

Rub a gratin dish all over with the garlic and butter it liberally. Put one layer of potatoes, a little salt, pepper, Gruyère, onion and parsley in the dish. Then add a layer of ceps, onion, parsley and Gruyère. Continue the layers, finishing with a layer of potatoes and cheese. Dot with butter and pour over the double cream. Bake in the oven at gas mark 4, 350°F (180°C), for 1¾ hours.