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Ingredients
- butter
- floury potatoes (such as King Edward) 1kg, peeled and finely sliced on a mandolin or in a food processor
- double cream 400ml
- milk 200ml
- garlic 3 cloves, peeled
- thyme 2 sprigs, leaves picked
- comté (or veggie alternative) 100g
Method
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Step 1
Heat the oven to 180C/fan 160C/gas 4. 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.
Nutritional Information
- Kcals 562
- Fat 43.7g
- Saturates 27g
- Carbs 30.2g
- Fibre 3g
- Protein 10.3g
- Salt 0.3g
