Dauphinois potatoes

Ingredients

• 15 g softened butter
• 1 kg Desiree potatoes
• 300 ml double cream
• 300 ml full fat milk
• 1 banana shallot or small onion, peeled and sliced
• 1 garlic clove, peeled and sliced
• 2 sprigs thyme
• Salt and freshly ground black pepper
• Grated Parmesan, for sprinkling

Method

1. Heat the oven to 170°C (gas 3) and butter a shallow ovenproof dish. Slice the peeled potatoes very thinly and hold them in cold water.
2. Warm the cream and milk with the shallot, garlic and one thyme sprig. Bring to a gentle simmer, remove from the heat and strain.
3. Drain and dry the potatoes. Layer half in the dish, add half the warm cream and season, then repeat.
4. Mix the remaining thyme with grated Parmesan, scatter over and bake for about 1 hour, until tender and golden.