METHODSlice the potatoes, rinse and dry. Pan fry them in a little oil until they are golden.
Rub a gratin dish with the clove of garlic.
Spread the potatoes in the dish and sprinkle a little cheese as you go along with some smoked salmon, building it up in layers, like assembling a lasagne.
Season the cream and pour in the dish, add the remaining cheese and bake at 180c for 30 mins.
Put under grill if the dish needs a little more colour. Serve hot with a mixed leaf salad.
Serves: 4-6
Preparation: 10 mins
Cooking: 30 mins
4 peeled Albert Bartlett Original Rooster potatoes
2tbsp oil
2tbsp butter
1 clove garlic
500ml whipping cream
250g of smoked salmon
Salt, pepper, nutmeg
50g Cheddar cheese
50g Gruyère cheese
50g Emmental cheese