The picture says it all. Decadent comfort food from Claire Thomson’s “New Kitchen Basics”. Sometimes you just have to forget about the calories. To be honest it was tough not to eat it all between two of us in one sitting but we managed to restrain ourselves and save half for the next day.
- 250 ml double cream
- 150 ml whole milk
- 2 plump cloves garlic peeled and crushed
- 1 tsp thyme leaves
- 1 fresh bay leaf
- 1/4 nutmeg grated, or more to taste
- 800 g waxy potatoes peeled and very thinly sliced
- 1 tsp sea salt
- 50 g gruyère grated
- 30 g parmesan finely grated
- 50 g cheddar coarsely grated
- freshly ground black pepper
- Bring the cream and milk to a boil in a large pan over a high heat with the garlic, thyme, bay, nutmeg and a seasoning of black pepper. Add the potatoes and salt, reduce heat and simmer gently for about 10 minutes until the potatoes are just about cooked through- tender but not soft.
- Meanwhile preheat the oven to 180 C, 160 Fan, Gas 4.
- Spread the Gruyere over the base of a baking dish large enough to hold the potatoes.
- Remove the bay leaf from the potatoes and cream and stir in the parmesan. Tip gently into the baking dish and spread evenly. Cover loosely with foil, without letting the foil touch the mixture. Bake for 35 minutes.
- Remove the foil, sprinkle the cheddar on top and bake for a further 10 minutes or so until nicely browned. Remove from the oven and allow to rest for at least 5 minutes before serving.
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