• butter
  • 284ml pot double cream
  • 200ml full fat milk
  • 2 cloves garlic, bashed
  • 2 sprigs thyme
  • 2 sprigs rosemary
  • 750g Maris Piper potatoes, peeled and thinly sliced
  • 100g gruyère, grated
  • 4 tbsp parmesan, grated


  • 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.


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