- 1kg potato, quartered
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- butter, for frying
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 garlic clove, finely chopped
- 140ml pot single cream or milk
- 25g dried white bread crumbs
- 25g gruyère, grated
Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…
- 2 thyme sprigs, leaves stripped
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
Cook the potatoes in a large pan of water for 15 mins or until soft. Drain well. Place the pan back on the heat. Melt a little butter and cook the garlic for 1 min to soften, then stir in the cream or milk and heat through. Return the potatoes to the pan and mash until smooth.
Heat oven to 180C/fan 160C/gas 4. Spoon the mixture into a 20 x 30cm baking dish. Sprinkle the breadcrumbs, cheese and thyme over the top. Can be made up to this point the day before and stored in the fridge or frozen for up to 1 month. Cook for 15 mins until the crumbs are crisp and the cheese has melted. To cook from frozen, simply cook for 1 hr 10 mins.
Try with...A succulent steak and steamed greens, or good quality sausages with lashings of onion gravy