Preparation time: 15 minutes Cooking time: 1 hour 10 minutes Total time: 1 hour 25 minutes Servings: 6-8
Ingredients:
- 600 ml double cream Stirring occasionally, bring to a simmer over medium heat, then turn off the heat.
- 4 cloves of fresh garlic, minced
- 1 tablespoon of fresh rosemary, finely chopped
- 1 tablespoon of fresh thyme, finely chopped
- 1.5 kg potatoes, peeled and sliced thinly
- 50g butter, plus extra for greasing
- 150g cheese, grated (ideally Gruyère and/or Reblochon, or some interesting meltable cheese)
Instructions:
Preheat the oven to 180°C (160°C fan)/Gas 4.
In a large saucepan, combine the double cream, minced garlic, chopped rosemary and thyme. Bring to a simmer over medium heat, stirring occasionally, then remove from the heat.
Grease a large baking dish with butter. Layer the thinly sliced potatoes in the dish, seasoning with salt and pepper as you go.
Pour the cream mixture over the potatoes. Using a spoon, press the potatoes down into the cream, making sure they are fully submerged.
Dot the butter over the top of the potatoes and cover the dish with foil.
Bake in the preheated oven for 45 minutes.
Remove the foil and sprinkle the grated cheese over the top of the potatoes.
Return the dish to the oven and bake for a further 25-30 minutes or until the potatoes are tender and the cheese is melted and golden.
Serve hot as a side dish with your favourite main course.
Tips:
- For best results, use a mandoline slicer to slice the potatoes thinly and evenly.
- The potatoes can be prepared and assembled up to a day in advance and stored in the fridge until ready to bake.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.
0 Comments