Potato Gratin

• 500 g (1 lb 2 oz) bintje or other waxy potatoes
• 25

Peel and cut the potatoes into 2 mm (1/16 inch) thick slices, covering the slices with the cream to prevent discoloration. Season the potato slices with sea salt and freshly ground pepper. Brush the base and sides of a shallow baking tray or gratin dish with the melted butter. Remove the potato slices from the cream and overlap them in lines down the dish until about <