- Servings : 8
- Prep Time : 15m
- Cook Time : 1:40 h
- Ready In : 1:55 h
A lovely recipe ideal as a side dish.
- 200 mL Semi-skimmed Milk
- 300 mL Double Cream
- 2 Bay leaves
- fresh thyme sprigs, leaves stripped
- 1 Grating of Nutmeg
- 1 tablespoon(s) Olive Oil
- 1 Knob of Butter, plus extra for greasing
- 1 Large Onion. finely chopped
- 4 Garlic Cloves, crushed
- 2 kilo(s) Potatoes, finely sliced
- 1 handful(s) Fresh flat leaf parsley, finely chopped
- 150 grams Gruyere, grated
Preheat the oven to 180°C/gas 4. Heat the milk and cream together with the bay leaves, half the thyme and the nutmeg until just boiling. Remove the pan from the heat and leave mixture to infuse for 10-15 minutes.
Meanwhile, heat the oil and butter in a pan and gently fry the onion until soft and starting to caramelize. Add the garlic and fry for a further minute, then remove from the heat.
Butter a 3 litre ovenproof dish and layer the potatoes with the onion, remaining thyme, parsley and most of the cheese. Strain the infused cream mixture into a jug, season and pour over the potatoes.
Sprinkle over the remaining cheese and bake for 60-70 minutes until golden. Cover with foil if the gratin browns too quickly on top. When done, the potatoes should be tender to the tip of a sharp knife. Stand for 10 minutes before serving.