Gratin Dauphinois

• 1 pound new potatoes
• ¼ pint double cream
• 8 tablespoons

Butter a shallow fire-proof casserole or deep gratin dish. Peel and slice potatoes thinly and soak in cold water for a few minutes. Drain and dry thoroughly with a clean tea towel.

Place layer of sliced potatoes on bottom of dish in overlapping rows; pour over a quarter of the cream, sprinkle with 2 tablespo