Well, success!
Mixed the cream, milk, pepper and salt. Buttered oven dish. Layered thinly sliced potatoes. Grated cheese and sprinkled crushed garlic bits and nutmeg onto tats. Poured some cream and milk over it. Layered more potatoes, repeat until top layer with extra cheese. Put in oven for an hour. Tats came out perfect, despite not being pre-cooked. Cream didn't curdle, phew, but could have been a little more solid. But it all tasted rich, creamy, flavoursome and perfect. Went down a treat with the four guests.
Ratatouille worked well too. Scored tomatoes, boiled for 20 seconds, then took out and peeled skin off. Diced yellow and red pepper, courgette and aubergine and onion. Browned each one in turn in butter, never cooking two together, and placed in covered bowls. Finally mixed 'em all together with some chopped parsley, sprigs of thyme, crushed garlic, a teaspoon of sugar, two tablespoons of tomato paste, two bayleafs and mixed together and simmered for ten minutes. Removed bayleafs and sprigs, served up with creamy Gratin and IPA beer.
It was fecking lush.