1 1/2 lb (700 g) waxy variety potatoes
1/2 clove garlic
butter
8 oz (225 g) artichokes
13 fl oz (340 ml) double cream
salt, pepper
Rub the gratin dish with garlic and grease it with butter.
Peel and finely slice the potatoes and artichokes.
Make circular layers of alternating slices of the two vegetables, season and pour over the cream.
Bake for 1 1/4 hours at 375F/190C/gas mark 5.