Find winter comfort in this delicious side dish.

Ingredients

750ml cream 2 garlic cloves, finely chopped salt and black pepper, to taste 12 medium potatoes, peeled 2 small butternuts, peeled butter 200g smoked mozzarella

Method

Preheat the oven to 180ºC. Place the cream, garlic, salt and pepper in a small pot over a low heat to infuse the cream with the garlic. Bring the mixture to a slow boil, remove it from the heat and set it aside. Use a mandolin or a sharp knife to cut the potatoes and butternuts into thin slices. Butter a roasting tray or oven dish. Build three layers of potato in the dish, then two of butternut, then another three of potato. Add just a little of the cream mixture between each layer (the potatoes must not swim in it). Cover the top of the gratin with grated or sliced mozarella. Bake the gratin for 45 minutes or until the potato is soft right to the bottom of the tray or dish. SERVES 10 Recipes and food production Peter Rose and Zian Oosthuizen Styling Lauren Gormley and Mia Vincent Photographs Toby Murphy This recipe originally appeared in HL June 2015 READ MORE: Moroccan lamb soup Slow-baked stuffed brinjal Ultimate chicken cider pie