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4–6
Easy
By Neil Perry
Published 2005
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