2 tbsp butter
1 kg floury potatoes such as King Edward, peeled and finely sliced on a mandolin or in a food processor
400 ml double cream
200 ml milk
3 garlic cloves, peeled
2 sprigs thyme, leaves picked
100 g Comté or Gruyère (or veggie alternative)
- Heat the oven to 180C/fan. Butter a large baking dish, and add the potato slices in layers into the dish seasoning each layer generously. Bring the cream, milk, garlic and thyme to just before a simmer, and pour over the potatoes, removing the garlic cloves. Sit on a baking sheet (to prevent any spills) and transfer to the oven.
- Bake for 50 minutes until the potatoes are soft when you push a skewer or a knife into the centre, and sauce bubbling. Scatter over the comté and cook for another 10 minutes until golden. Serve with roast dinners or duck breast.