Scalloped potatoes with cheese and garlic
4-5 large baking potatoes
4 cloves garlic, peeled and thinly sliced
150 grams soft blue cheese, crumbled
Grated parmesan cheese, for sprinkling
Salt, pepper and ground nutmeg
The best potatoes for this are the ones from the wet market. Don't use new potatoes: they won't absorb the cream. Idaho baking potatoes sometimes turn to mush.
Step 1: Heat a large pot of water. Peel the potatoes and slice them about 6mm thick. When the water is boiling, add the potatoes and simmer until they are just tender - do not over-cook. Drain thoroughly.
Step 2: Heat the cream with the garlic, salt, pepper and a little nutmeg until it simmers.
Step 3: Place a layer of potatoes in a baking dish (about 22cm by 30cm). Dot it with crumbs of blue cheese, then pour in some of the garlic cream. Repeat, layering twice, then sprinkle with parmesan cheese. Bake in a 175-degree Celsius oven until the top is brown and bubbling and the potatoes absorb the cream.