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Ingredients
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2 3/4 cups Coles Brand thickened cream
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3/4 cup full-cream milk
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1 1/2 tablespoons fresh thyme leaves
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2 cloves garlic, finely chopped
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1 1/2 kg brushed potatoes (about 8), peeled, cut into 5mm-thick slices
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250g vintage cheddar cheese or gruyere cheese, grated
Method
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1Preheat the oven to 180C or 160C fan-forced.
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2In a large jug or medium bowl, stir the cream, milk, thyme, and garlic to blend. Season to taste with salt and pepper.
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3In a large oval or 33cm x 22cm x 5cm rectangular baking dish, arrange about one-quarter of the potatoes over the baking dish, overlapping the slices slightly and forming 1 layer. Sprinkle with salt and pepper. Drizzle over one-quarter of the cream mixture then sprinkle with one-quarter of the cheese. Repeat to form four layers in total.
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4Bake uncovered for about 1 hr, or until the potatoes are just tender, the cream mixture bubbles thickly, and the gratin is golden brown on top. Cool slightly and serve.
Source: taste.com.au
