RECIPE
• 1 1/2 cups cream, full fat
• 2 garlic cloves, minced
• 30g / 2 tbsp unsalted butter, melted
• 1.25 kg / 2.5 lb potatoes
• 1 tsp salt
• 1/4 tsp pepper
• 2 1/2 cups cheese (a mix of cheddar and Parmesan will give better result), freshly grated
• 2 tsp thyme leaves, fresh or dried (optional)
• Place butter, cream and garlic in a jug. Mix until combined.
• Preheat oven to 180°C/350°F.
• Peel and slice the potatoes into 1/4-inch (or thinner) slices.
• Spread 1/3 of the potatoes in a baking dish, then pour over 1/3 of the cream mixture, scatter with 1/3 of the salt, pepper and thyme. Sprinkle with 3/4 cups cheese.
• Repeat for the 2nd and third layer, but do not finish with cheese on the top layer at this stage.
• Cover with lid or foil, and bake for 1 hour 15 minutes or until the potatoes in the middle are soft (use knife to test), it might take 1 1/2 hours.
• Remove foil, top with cheese. Bake for a further 10 to 15 minutes until golden and bubbly.
• Enjoy!