Instructions: Bring to the boil on the simmering plate without a lid and simmer for 2 minutes giving the occasional stir so that the loose potato starch gives the milk a creamier texture.

Turn into a 1.25 litre ovenproof dish and leave to cool.

If prepared well in advance cover the dish with foil and place in the refrigerator until cold.

Bake uncovered on the grid shelf on the second set of runners in the roasting ovenfor 30 minutes until golden and almost cooked then transfer to the simmering ovenfor 10 to 20 minutes until cooked and the milk still creamy.

If kept too hot for too long the potatoes may become dry.

The top of the potato dish is not neatly arranged in overlapping rings but left uneven and rustic in style looking most appetising when golden brown. Many sliced baked potato dishes have to be prepared and baked immediately and served straight away to prevent discolouring and losing their creamy texture This makes the timing inconvenient when entertaining. By parboiling the potatoes in advance they can be left ready for the ovenlater in the day.

Serves 4

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