Ingredients :
- 1.2kg of Potatoes, Charlotte’s are the best, but others will do. This will make 2 square Pyrex dishes or one large ovenproof rectangular dish.
- 1 or 2 Garlic Cloves
- Fresh Thyme
- Salt, Pepper, Nutmeg
- Double Cream (2X400ml)-not single or milk, it will split
- 400g of Conte Cheese
How to Make :
- Mandoline slice the potatoes into 3mm thick pieces
- Layer the oven-proof dish with :
- Potatoes
- Salt / Pepper / Thyme
- Grated Conte Cheese
- Cover with some cream
- Repeat until the dish is full
- Grate some Garlic on one of the layers to give a bit of special flavour
- Do the same with the nutmeg as it is quite powerfull
- Place in oven for 60mins at 160 degrees (fan) – or until cooked, too hot will potentially split the cream.
- Check the cooking at it varies on the type of patatoes used.
- See my other post on patatoes to choose the right type
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