Pressure cooker gratin dauphinois

Method

1. Use butter to grease an ovenproof dish that will fit in your pressure cooker, then cut 1 garlic clove in half and rub this over the buttered dish.
2. Arrange 500g finely sliced potatoes in the dish, seasoning with salt and an occasional rasp of nutmeg as you go.
3. Gently whisk 1 tsp plain flour into 150ml whipping cream, then add 2 tbsp water and pour it over the potatoes. Dot the potatoes with a little more butter, then cover with a sheet of baking paper so it’s touching the potatoes. Put 2cm water in the pressure cooker and add a trivet. Put the dish on top, close the lid and bring to high pressure. Cook for 8 minutes, then remove from the heat (or turn off) and let the pressure drop naturally. Put the dish under a hot grill to brown the top (if you want to).
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