Potato casserole

Layer thinly sliced potatoes in a buttered baking dish with a little salt, pepper and cream or milk. Cover and bake at 180°C for about 45 minutes, then uncover for 15–20 minutes until the potatoes are tender and the top is golden.

Yes. Assemble it, cover and refrigerate for up to a day before baking; allow a little extra time in the oven if it goes in cold. You can also bake it fully, chill it promptly and reheat until steaming hot throughout.

You can freeze a baked casserole in a sealed container, though cream-based sauces may separate slightly when thawed. Defrost it in the fridge overnight and reheat covered at 180°C until hot in the centre.

Serve it with roast chicken, sausages or baked fish, plus a crisp green salad or steamed green vegetables. Its creamy texture also pairs well with sharp flavours such as pickled onions or mustard.

Potato gratin usually means thinly sliced potatoes baked with cream or milk and a browned top. Potato casserole is a broader name: it may include cheese, vegetables, meat or a crunchy topping, and is not always layered like a gratin.

Yes. Peel and slice sweet potatoes to a similar thickness, then bake them in the same way; start checking for tenderness after about 40 minutes, as thin slices cook sooner. Their sweetness works particularly well with black pepper, thyme or a little mustard.