Heat oven 160. Bring to a simmer a 283ml pot of double cream, 200ml full fat milk, 2 garlic, 2 sprigs thyme, 2 sprigs rosemary. Turn off heat and leave 10mins. remove herbs and garlic and season.
Layer 750g maris piper potatoes (thinly sliced), spoon cream mix, scatter 100g gruyere cheese. Finish with a tb of grated parmesan.
Bake 1-1 1/4 hours until tops are golden and bubbling, and the potatoes are tender.
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