A rich and creamy potato dish made with both sweet and white potatoes.
Pre-heat the oven to 200°C, 400°F, Gas Mark 4.
Simmer the milk, along with the garlic and Nutmeg, in a pan for 5 minutes. Add the double cream, stir and remove from the heat.
Peel both the sweet and the white potatoes and slice thinly. Layer the potatoes in a large ovenproof dish, seasoning with salt and pepper after each layer has been completed.
Pour over the milk mixture and bake for 1 hour 15 minutes, pressing the potatoes down with the back of a wooden spoon, every 20 minutes.
Delicious served with chicken or turkey and green beans.