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• 1 clove of garlic • 2 tbsp soft butter • chopped parsley or dill (optional)
    Peel the potatoes and cut them into ⅛ -inch-thick slices. Place them in a pot with the milk, cream, nutmeg, mustard, and salt and simmer for 10 minutes.
    Meanwhile, preheat the oven to 400°F. Cut the clove of garlic in half and rub the cut sides around the inside of a baking dish, then smear the butter around the inside of the dish.
    Pour the potato and cream mix into the dish and spread the potatoes out evenly. Bake for 35–40 minutes or until golden and bubbling. Serve hot, topped with a sprinkling of chopped parsley, and a simple green salad.
For a light lunch or dinner for 4–6 people
    Stir 7 ounces chopped smoked salmon, the finely grated zest of a lemon, and a handful of chopped dill into the potato mix before baking.
    Preparation time: 15 minutes Cooking time: 45 – 50 minutes

Nids de tartiflette
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Cheese and potato nests

    The tartiflette recipe was the brainchild of the Reblochon cheese producers in the 1980s. With so many other French cheeses to compete with, they needed to find a way of making theirs more popular, and they did it with this cheesy potato gratin.
    Reblochon is a cheese that comes from the Haute-Savoie in the Alps. It’s made out of raw cow’s milk and has a pungent aroma and nutty taste. If you can’t find Reblochon, or you prefer a milder flavor, replace it with Brie and make a Brieflette (doesn’t have quite the same ring, though, does it?).
    Traditionally this dish is quite a heavy winter staple, but make it my way and you can even serve it on a hot day with a side salad.
    SERVES 6 AS A SIDE DISH OR STARTER
    â€¢ 1 tbsp soft butter • 1 lb firm-fleshed potatoes (such as fingerling) • 1 onion, finely chopped • 1 clove of garlic, finely chopped • 1 bay leaf • 7 oz lardons or cubes of smoked bacon • 6½ tbsp dry white wine • 8-oz piece of Reblochon cheese, cubed
    Preheat the oven to 375°F and brush a 6-cup muffin tin with the butter. Peel the potatoes and use the julienne blade on a mandoline to make thin matchsticks (or slice by hand).
    Put the onion, garlic, bay leaf, and lardons into a large nonstick frying pan and cook until the lardons are golden. Add the wine and reduce until only a couple of tablespoons of liquid remain. Stir in the potato matchsticks and take off the heat, then remove the bay leaf and stir in the Reblochon cubes.
    Divide the potato mix between the cups in the muffin tin and bake for 15–20 minutes or until golden and bubbling. Serve immediately.
    Preparation time: 30 minutes Baking time: 15 – 20 minutes

Gratin de choufleur avec une chapelure aux noisettes
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Cauliflower bake with hazelnut crunch crust

    Béchamel sauce with the addition of cheese (called sauce Mornay by the French) can only be a good thing. Coat any kind of vegetable with this sauce, and it’ll get vegetable-hating kids licking their plates clean. A sneaky little trick I learned during my years working as a nanny.
    The cauliflower can easily be replaced with broccoli, sliced zucchini, squash, or even potatoes.
    SERVES 4–6 AS A SIDE DISH OR STARTER
    For the Mornay (cheese) sauce: 2 tbsp butter • ¼ cup all-purpose flour • 2 cups milk, lukewarm • ¼ onion, skin removed • 1 clove • 1 bay leaf • a pinch each of white pepper and nutmeg • salt • 7 oz Gruyère, mature Comté, or Parmesan cheese, grated
    â€¢ 3-lb head of cauliflower, trimmed and separated into florets (about 2 lb when trimmed) • ⅓ cup hazelnuts, finely chopped • 1 slice of extra-crunchy toast, roughly chopped
    TO MAKE THE SAUCE: Melt the butter in a large pan over a medium heat. Add the flour and beat hard until you have a smooth paste. Take off the heat and leave to cool for 2 minutes, then gradually add the milk, whisking constantly. Place the pan back over a medium heat, add the onion,