Snobby scalloped potatoes

Certain foods reach down into our central nervous system and trigger the reaction 'hey, I'm all sophisticated and shit'. Martinis do it because of the James Bond connection. Omelet's do it because of the 'leisurely brunch' connection. And anything French does it because somehow our subconscious mind is convinced that the French are classy people and not the street-spitting, drunken footballers that you might witness in Paris.

Well, outdated labels can work for you, as every chick who has ever innocently told a guy that no, she had no idea that he was into her, will know. Serve this very French peasant food the next time you wish to sprinkle some stereotypical class over your table.

Snobby scalloped potatoes

• Peel and thinly slice about 8 Yukon Gold potatoes. Grate a serious chunk of gruyere cheese and then grate extra- you'll definitely run out.

• Sprinkle the bottom of a casserole dish with salt and pepper Place a layer of potato slices 1 slice thick over it.

• Sprinkle with salt, pepper, flour, and grated cheese. Place another layer of potatoes over. Complete until the dish is ¾ full.

• Pour light cream over everything until the dish is halfway full. The top layer or two should be above the cream.

• Cover with a final layer of salt, pepper, flour, and cheese. Cover with tin foil and place in an oven preheated to 375.

• This always take s longer to cook than you think. Once everything is bubbling away (say 45 mins to an hour), test if its done by pushing a fork through it. It should go easily like melted butter. Remove the tin foil and let it cook another five minutes to crisp everything up

• Laugh evilly at everyone's happy class-hysteria.