Ingredients (for 4 people)
- Roughly 1kg of potatoes, thinly sliced (I use Desiree or Maris Piper)
- 150ml semi skimmed milk
- 300ml single cream
- 2 fresh bay leaves
- 2 cloves of garlic, minced/crushed
- 10g fresh thyme, leaves picked
- 75g grated parmesan
- Sprinkle of ground nutmeg
- Sea salt
- Freshly ground black pepper
Method
- Preheat your oven to 200C/180C Fan/Gas 6
- Butter the inside of an ovenproof dish that will hold the amount of potato you’ve sliced
- Pour the milk and cream into a wide sauce pan with the bay leaves, garlic, thyme, nutmeg, salt and pepper. Turn on a medium-low heat
- Add the potatoes and stir well. Keep on the heat while it starts to thicken up and then stir in 50g of the parmesan
- Spoon into the oven dish and spread it all out.
- Sprinkle the rest of the parmesan over it
- Cover with an oiled piece of foil and bake for 20mins.
- Remove the foil and cook for another 20-30mins until golden