These humble pantry ingredients plus a little milk, cheese and cream, make for the most delicious potato dish. Eaten hot or cold, it’s simply perfection when served next to a traditional roast Christmas dinner.
1 kg of waxy potatoes
1 cup of cream
1/2 cup of milk
2 garlic cloves, peeled and crushed
2 bay leaves
about a tablespoon of chopped thyme leaves
2 sprigs of rosemary
1 tablespoon butter
3/4 cup grated parmesan
salt and pepper
- In a small pot, heat the cream and milk with the garlic, bay leaves, thyme and rosemary. Add some salt and pepper to taste. Allow to come to a simmer then leave for at least an hour to infuse.
- Meanwhile, peel and slice the potatoes as thinly as you can manage. Use a mandolin if you like. Don’t stress to much if slices aren’t even, just make sure none are thicker than 1cm at their fattest end.
- Use the butter to grease a ceramic or glass baking dish. Layer the potato slices over one another like tiles until you have used them all up. Pour over the flavoured cream and sprinkle over the grated parmesan. Chuck this into the fridge until you want to bake it.
- When you want to cook it, preheat the oven to 200 degrees Celsius. Bake for 20 minutes before removing and covering with foil, cooking for an additional 15-20 minutes.