Creamy potato gratin with cheese and thyme

Ingredients

• 1 kg floury potatoes
• 250 ml heavy cream
• 150 ml whole milk
• 3 garlic cloves, crushed
• 150 g grated Gruyère or mature cheese
• 1 tsp nutmeg
• Fresh thyme (a few sprigs)
• Knob of butter (for greasing)
• Salt and pepper to taste

Instructions

1. 1

   Preheat the oven to 180°C (conventional heat).Peel the potatoes and slice them with a mandoline or a sharp knife into thin slices of about 2 mm.Heat the heavy cream and milk together in a saucepan over medium heat. Add the crushed garlic cloves, a generous pinch of nutmeg, salt and pepper. Let it warm gently but do not boil. Remove the garlic afterwards.Grease your baking dish with a knob of butter. Arrange the first layer of potato slices in the dish in slightly overlapping rows. Pour some of the cream mixture over and sprinkle with some grated cheese and fresh thyme leaves.Repeat this process until all the potatoes are used. Make sure the top layer is well covered with cream and finish with a generous layer of grated cheese on top.Cover the baking dish with aluminium foil and place it in the oven for 45 minutes.Remove the foil and return the dish to the oven for another 20 to 25 minutes until the top is nicely golden brown and crispy.Let the gratin rest for 5 to 10 minutes before slicing. Garnish with extra fresh thyme and serve immediately.