| 90g | Gruyere cheese (grated) |
| 1 clove | Garlic (crushed) |
| 1 | Bay leaf |
| ½ bunch | Thyme (chopped) |
| 600g | Peeled potatoes |
| 350ml | Double cream |
| 350 ml | Milk |
| | |
| | |
| | |
| | |
| | |
Method
1. pre heat the oven to 200ºC
2. Rub the crushed garlic around the tray that you’re going to cook the gratin in.
3. Slice the potatoes on a mandolin, about 1cm thick.
4. Heat the milk & cream in a heavy bottomed pan & bring to a gentle simmer, add the potatoes, thyme & bay leaves & simmer until the potatoes are almost cooked.
5. Layer up the potatoes seasoning & sprinkling the cheese in between each layer.
6. Pour the mixture into the roasting tray, press down well, then cover with parchment paper.
7. Cook in the oven at 200ºC for about 30 mins, pressing down frequently.
8. Remove from the oven when a knife penetrates easily.
9. Allow to cool before pressing under weight.