enough potatoes for however many you're serving - about 2 or 3 medium per person
300ml tub of single cream (enough for about 4 portions)
milk if needed
2 cloves garlic, crushed
1 leek, washed
salt and pepper
grated nutmeg to taste
Preheat oven to around 150C fan.
Peel and slice the potatoes and leeks into thin slices (with a food processor it's very quick)
Mix with enough of the cream to coat the spuds and garlic, and salt and pepper in a shallow baking dish, adding a bit of milk if it needs to stretch further. The cream should be almost level with the potatoes, but you want them sticking up a bit so they brown. Grate some nutmeg and black pepper over the top.
Bake for about an hour, until the spuds are cooked and you have a golden crust on top.
