1. Preheat oven to 180C fan-forced (200C conventional).

2. Peel the potatoes and cut into 2mm thick slices, placing the slices in a bowl and covering them with cream to prevent discolouration. Season the slices with salt and pepper.

3. Brush the base and sides of a shallow baking tray or gratin dish with the melted butter. Remove the potato slices from the cream and place in a circle, covering the middle with another circle of potato. (If using a rectangular dish, overlap the slices in lines down the dish until about 2-3cm deep.) Drizzle a little cream between each layer, and pour over any remaining cream.

4. Bake for 50-60 minutes or until lightly browned and tender.

Serving suggestion: Neil Perry's slow-roasted rib of beef with horseradish cream