Garlic & Thyme Potato Gratin

⏱ 85 min · Serves 6

Wafer-thin potatoes simmered in garlicky thyme cream, then baked until the top is bronzed and bubbling and the middle collapses under a spoon. The kind of side dish that quietly steals the show.

Per serving: 475 kcal · 14.0g protein · 39.0g carbs · 30.0g fat

Ingredients

• 1.2 kg floury potatoes (Maris Piper or Russet), peeled
• 300 ml double cream
• 300 ml whole milk
• 3 garlic cloves, thinly sliced
• 4 sprigs fresh thyme (plus a few leaves to finish)
• 1 bay leaf
• Freshly grated nutmeg, a good pinch
• 1 tsp fine salt, plus more to taste
• Freshly ground black pepper
• 20 g butter, for the dish
• 100 g Gruyère, coarsely grated (or mature Cheddar)
• 2 tbsp finely grated Parmesan

Method

1. Heat the oven to 180C fan / 200C conventional / 400F. Butter a 2-litre baking dish generously.
2. Slice the potatoes 2-3 mm thick, ideally on a mandoline. Don't rinse them - the starch helps thicken the gratin.
3. Put the cream, milk, garlic, thyme sprigs, bay leaf, nutmeg, salt and plenty of pepper in a wide pan. Add the potato slices and bring gently to a simmer, stirring carefully so nothing catches.
4. Simmer for 8-10 minutes, until the liquid has thickened slightly and the potatoes are just bendy but not falling apart.
5. Fish out the thyme sprigs and bay leaf. Taste the cream and add more salt if needed - it should taste well seasoned.
6. Layer half the potatoes into the dish, scatter over half the Gruyère, then add the remaining potatoes, tucking the top layer flat. Pour over all the creamy liquid.
7. Scatter with the rest of the Gruyère and the Parmesan. Bake for 45-50 minutes until deeply golden and a knife slides through with no resistance. Cover loosely with foil if it browns too fast.
8. Scatter with thyme leaves and rest for 10-15 minutes before serving so it sets enough to slice.