Potato Gratin
500ml pouring cream1 clove garlic, finely chopped
1 tablespoon chopped thyme
1kg brushed potato's or desiree potato's, peeled and cut into 3mm thick rounds
sea salt and pepper
20g unsalted butter
1. Combine the cream, garlic, thyme and potato in a large heavey based saucepan, then season to taste with salt and pepper. Bring to the boil, then reduce the heat to low and simmer for 10 minutes, stirring gently to prevent the potato from sticking to the base of the pan
2. Meanwhile, preheat the oven to 180 degrees. Grease a 1.5 litre capacity baking dish with the butter.
3. Transfer the potato and cream mixture to the baking dish, spreading it into and even layer . Cover with foil, then bake for another 10 minutes or until golden brown and all the cream in absorbed.
Serves 4
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