Ingredients
- 300ml (½ pt) double cream
- 2 garlic cloves, peeled and crushed
- few sprigs fresh thyme, plus extra to garnish
- 450g (1lb) potatoes, peeled, thinly sliced, rinsed and patted dry
- 115g (4oz) Gruyère cheese, grated
Method
- Preheat oven to 150°C/300°F/gas mark 2 and grease a shallow, ovenproof dish. Heat cream, garlic and thyme in a pan to just below boiling. Cool slightly, then strain.
- Layer potatoes and cheese in dish; season between layers. Pour over cream and bake for 1–1¼ hrs until golden. Garnish with thyme.
Notes
The secret to this dish is the cream, which is soaked up by the potatoes. Cost per serving: £1.22p. Cook time is 1–1¼ hrs.