Ingredients
- butter
- double cream 284ml pot
- full fat milk 200ml
- garlic 2 cloves, bashed
- thyme 2 sprigs
- rosemary 2 sprigs
- Maris Piper potatoes 750g, peeled and thinly sliced
- gruyère 100g, grated
- parmesan 4 tbsp, grated
Method
-
Step 1
Heat the oven to 160c/fan 140c/gas 3. Butter and season 4 individual gratin or small baking dishes. Put the cream, milk, garlic and herbs in a pan and bring to a simmer. Turn off the heat and leave to infuse for 10 minutes. Fish out the herbs and garlic and season well.
-
Step 2
Layer up the potatoes in the gratin dishes. It doesn’t matter how randomly you layer your potatoes as long as the top layer is neat and even. Spoon over the cream mix, scattering the cheeses as you go. Finish with a little parmesan. Bake for 1-1¼ hours or until the tops are golden and bubbling and the potatoes are tender.
Nutritional Information
- Kcals 673
- Fat 52.2g
- Saturates 30g
- Carbs 36.3g
- Fibre 2.5g
- Protein 16.6g
- Salt 0.73g
