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Recipe by olive magazine

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1. Heat the oven to 160C/fan 140C/gas 3. Butter and season 4 individual gratin or small baking dishes. Put the cream, milk, garlic and herbs in a pan and bring to a simmer. Turn off the heat and leave to infuse for 10 minutes. Fish out the herbs and garlic and season well.
2. Layer up the potatoes in the gratin dishes. It doesn't matter how randomly you layer your potatoes as long as the top layer is neat and even. Spoon over the cream mix, scattering the cheeses as you go. Finish with a little parmesan. Bake for 1-1 1/4 hours or until the tops are golden and bubbling and the potatoes are tender.

Per serving

673 kcalories, protein 16.6g, carbohydrate 36.3g, fat 52.2 g, saturated fat 30g, fibre 2.5g, salt 0.73 g

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• BBC GoodFood

  09 December 2007

  BBC GoodFood rated and commented on this recipe

  

  Made this for a diner party,everybody enjoyed.

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• ann

  22 December 2007

  ann commented on this recipe

  not made this yet

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• Keels

  03 July 2008

  Keels commented on this recipe

  This was awful. The potatoes were still raw after an hour and a half and everyone left it on their plates.

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• RMiles

  13 September 2008

  RMiles commented on this recipe

  I love this recipe but i have to say i have changed it quite a bit! as only need it to feed my family of three i have put 200ml of milk (semi) and 200ml of single cream (healthier version) bit of mixed herbs and three garlic cloves in a pan and heat to boiling. I always used my slicer on food processor to slice the potaoes as does them thinner than i can, slice up 700g and layer them in a greased dish i use my pyrex casserole dish layer with any mature cheese i have in and pour over cream/milk and then put in oven for 1&1/4 hours of gas mark 4. It is gorgeous!!!! YUMMY

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Ingredients

• butter
• 284ml pot double cream
• 200ml full-fat milk
• 2 garlic cloves , bashed
• 2 sprigs thyme
• 2 sprigs rosemary
• 750g Maris Piper potatoes , peeled and thinly sliced
• 100g Gruyère , grated
• 4 tbsp grated parmesan

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 1 hour 30 minutes

Ingredients

• butter
• 284ml pot double cream
• 200ml full-fat milk
• 2 garlic cloves , bashed
• 2 sprigs thyme
• 2 sprigs rosemary
• 750g Maris Piper potatoes , peeled and thinly sliced
• 100g Gruyère , grated
• 4 tbsp grated parmesan

Per serving

673 kcalories, protein 16.6g, carbohydrate 36.3g, fat 52.2 g, saturated fat 30g, fibre 2.5g, salt 0.73 g

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