Scalloped Potato Gratin

Serves 6

INGREDIENTS

6 Dutch cream potatoes

500ml whole milk

500ml heavy cream

2 bay leaves

Salt and pepper, to taste

2 garlic cloves

A pat of butter

1 sprig thyme

1 cup Swiss cheese, grated

METHOD

1. Pre-heat the oven to 180°C.

2. Peel the potatoes then thinly shave them on a mandolin. Place the sliced potatoes in a pot.

3. Combine the milk and cream in a jug, and pour over the potato slices until they're just covered.

4. Add in the bay leaves, and season with salt and pepper.

5. Place the pot on the stove over medium heat. Simmer till the milk and cream mixture bubbles and thickens slightly, and the potatoes are slightly tender. Remove the bay leaves.

6. Crush the garlic clove and rub it all over in the inside of the casserole.

7. Grease the inside of the casserole with butter.

8. Carefully layer the sliced potatoes evenly in the casserole. Pour the milk and cream mixture over.

9. Scatter the thyme leaves over and top with Swiss cheese.

10. Place the casserole in the over and bake for 30 minutes, until the cheese turns golden brown.