Cook in advance, then slice it into
6 portions and keep in the fridge. Reheat to serve.
Heat oven to 160C/fan 140C/gas 4. Line an 20cm (8 inch)
square brownie tin with greaseproof paper, making
sure there are no holes for the liquid to seep through, then butter the paper. Peel and slice the
potatoes to the width of a £1 coin and pat dry.
Pour the milk and cream into a pan, then add the
garlic and thyme. Heat to boiling point, cool a little
and strain into a jug. Sprinkle with nutmeg and keep
warm. You can prepare this in advance and reheat.
Layer half the potatoes in the tin, overlapping the
slices, sprinkling each layer with a little salt and
pepper. Pour over half the liquid and finish layering,
then add the rest of the liquid and scatter over the
cheese. Bake for 1-1¼ hrs until the potatoes are
tender and the top is golden. Leave to stand for
5 mins, then cut into 6 portions and serve.