As the night's close in, the rain falls from the grey skies most days and porridge is back on the breakfast menu, it is time for something warming I feel.

Gratin Savoyard
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butter
450g new potatoes
150ml beef stock
6 tbsp freshly grated gruyere cheese mixed with 2 tbsp freshly grated
parmesan cheese
salt and pepper

butter a shallow heatproof casserole or gratin dish.
Peel and slice the potatoes thinly and soak in cold water for a few minutes.
Drain and dry thoroughly with a clean tea towel.
Pre-heat the oven to 170C/325F/gas mark 3

Place a layer of sliced potatoes on the bottom of the dish in overlapping rows, then pour over a quarter of the stock.
Sprinkle over some of the grated cheeses, dot with butter and seasoning to taste.
Continue this process until the dish is full, finishing with a layer of grated cheese.
Dot with butter and cook for about 1 hour or until potatoes are cooked through.
If the top begins to get too brown, cover with aluminium foil.
Serve hot.