Creamy Garlic Parmesan Potatoes (Easy Dauphinoise Potatoes)

Ingredients

• 2/3 cup heavy cream ((sometimes called double cream or thickened cream))
• 2/3 cup whole milk ((full cream))
• 3 garlic cloves ((3 to 4) crushed)
• 1/4 teaspoon ground nutmeg ((or grate fresh nutmeg))
• 2 sprigs fresh thyme ((or 1/2 to 1 teaspoon dried thyme) plus a bit more for sprinkling)
• 1 pound potatoes (thinly sliced (about 3mm thick))
• 1/2 large onion (or 1 smaller one, thinly sliced)
• salt and pepper
• 1 cup parmesan cheese (grated (or a mixture of cheddar, gruyere and parmesan))

Instructions

1. 1

   Preheat the oven to 355F/180C (fan/convection oven) or 390F/200C in a regular oven, and grease the baking dish.: Preheat the oven to 355F/180C (fan/convection oven) or 390F/200C in a regular oven. Grease a small to medium-sized baking dish (10 x 7 inches or similar) with butter, or spray it lightly with oil.

2. 2

   Heat the cream, milk, garlic, nutmeg and thyme, then simmer the potato and onion slices until tender, stirring half way.: Place the cream, milk, garlic, nutmeg and thyme in a medium saucepan and heat to a simmer. Add the potato and onion slices, put a lid on the saucepan and simmer for 10 minutes, until the potatoes are just tender. Give them a good stir after half the cooking time.

3. 3

   Empty half the mixture into the baking dish, then sprinkle over a third of the cheese.: Remove the thyme sprigs, then empty half of the potato mixture into the baking dish. Grind over plenty of salt and pepper and sprinkle over about a third of the cheese.

4. 4

   Cover with the rest of the potato and cheese.: Empty the rest of the potato mixture and cream/milk into the dish, smoothing out the top a little. Season well again with salt and pepper. Then sprinkle over the rest of the cheese. If you like, sprinkle over a little more fresh or dried thyme.

5. 5

   Bake for 25 to 30 minutes.: Bake for 25 to 30 minutes until golden and bubbling. Let rest for 10 to 15 minutes to let the dish firm up a little before serving.