Serves 8

• 1 tbsp butter, softened
• 3 eggs
• 1 ½ cups cream
• 1 ½ teaspoon salt (flaked)
• ½ teaspoon ground black pepper
• ¼ teaspoon nutmeg
• 1.25kg Nicola potatoes peeled and thinly sliced 
• 3 cloves garlic, minced
• 225g Gruyere, grated

1. Preheat oven to 180C
2. Prepare 30x7x7.5 cm terrine mould by reasing with butter and lining with baking paper
3. Beat the eggs together, whisk in cream, salt, pepper and nutmeg.
4. Lay potatoes in overlapping rows to cover bottom of the dish til covered. Sprinkle with minced garlic and grated cheese. Repeat until layers are halfway up the side of the dish. Pour half the cream mixture over the potatoes, alternately lifting up the layers with a fork then pressing down, to ensure that the cream gets between all the layers.
5. Repeat the layering the potatoes, garlic and cheese until its used up and reach the top of the dish. Pour rest of cream mixture over the potatoes, lifting and pressing them so there are no dry spots.
6. Cover the dish with aluminium foil and bake 1 hour.
7. Remove the foil and bake 15-20 minutes or until top is golden and potatoes in the centre are tender when pierced.