Dauphinoise potatoes are often found on restaurant menus as they are easy to prepare and they taste good. On the Bird in Hand’s menu you will find them served with Matt’s slow-roasted half-shoulder of lamb and his steak pie. You can also order them as an extra side dish.

To add a flavour-flourish to this dish, chopped anchovies can be placed between the potato layers.

Grated cheese can be added too, as well as chopped parsley if you wish.

YOU WILL NEED 2lb 4oz (1kg) floury potatoes such as King Edward or Desiree 2 cloves garlic — chopped fine 500ml double cream Salt and freshly-ground black peppercorns.

METHOD Turn the oven to 160C/320F or gas mark 2 Cut the potatoes into thin slices, leaving the skin on if you wish.

Arrange the slices into a large gratin dish, scattering seasoning and a little garlic between layers. Bring the cream to the boil and pour over the potatoes, ensuring that it comes just below the top layer.

Bake for at least an hour-and-a-half, topping the dish up with cream if it appears to be drying out.