Ingredients (for 4 people)
- Roughly 1kg of potatoes, thinly sliced (I use Desiree)
- 1 tablespoon butter
- 100ml semi skimmed milk
- 150ml double cream
- 1 bay leaf
- 1 clove of garlic
- A handful of fresh thyme
- A small handful of grated Parmesan
- Sea salt
- Freshly ground black pepper
- Parsley for garnish (optional)
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 pan with the bay leaf and garlic. Bring to the boil and simmer gently for a minute or two.
- Remove from the heat and season with salt and pepper
- Add the potatoes and most of the thyme leaves, stir well
- Spoon into the oven dish and spread it all out.
- Sprinkle with the Parmesan, cover with an oiled piece of foil and bake for 45-50mins.
- Remove the foil and cook for another 5-10mins until golden
- Sprinkle with chopped parsley if you like and serve 🙂