Ingredients

• 500ml double cream
• 500ml milk
• 3 garlic clove
• 8 large Potatoes
• 100g Gruyère cheese – I tend to use Parmesan as an alternative
• Seasoning

Method

1. Pre-heat the oven to 180C.
2. Tip the cream, milk and garlic into a large saucepan and bring to a simmer. Season with a pinch of salt – I find this teeny step the most important!
3. Slice the potatoes very finely, about 3-4mm, add them to the saucepan of cream and simmer for 3 mins until just cooked.
4. Gently stir.
5. Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish.
6. Pour over the garlic infused cream (discarding the garlic) – but enough to seep through the layers and leave a little moisture on the surface.
7. Scatter over the cheese, then bake for 30 mins until the potatoes are soft and browned.
8. Enjoy as a side with steak, fish or something equally divine!

❤

Follow Me

Bloglovin | Pinterest | Instagram | Twitter