Potatoes au Gratin
2½ lb potatoes
1½ cups cream, full fat
2 garlic cloves, minced
2 tbsp unsalted butter, melted
1 tsp salt
¼ tsp pepper
2 tsp thyme leaves, fresh
2½ cups shredded Gruyère or mozzarella cheese
Preheat oven to 180°C (350°F).
Place butter, cream and garlic in a lidded container. Mix until combined.
Combine the salt, pepper and thyme in a separate bowl.
Peel and slice the potatoes to a 3mm (⅛”) thickness.
Spread one third of the potatoes in a baking dish, then pour a third of the cream mixture over the potatoes, and a third of the spice mixture. Sprinkle with ¾ cup of cheese.
Repeat step 5 for the second and third layer, but DO NOT put the cheese on the final layer.
Cover with foil, and bake for 1 hour and 15 minutes until the potatoes are soft (test with a knife or fork).
Remove foil, top with remaining cheese. Bake uncovered for a further 10 to 15 minutes until the cheese is bubbly. Let stand 5 minutes before serving.