Creamy Potato Bake

Cook time 1 hour
Servings 4


1.5kg potatoes

500ml thickened cream
2 tbsp Dijon mustard
Pinch nutmeg
4 sprigs thyme, leaves picked
Salt and pepper
2 large handfuls of grated gruyere or cheddar cheese

Creamy Potato Bake


Preheat oven to 190°C.

Thinly slice the potatoes into ½ cm slices.

Place the cream, mustard, nutmeg, thyme leaves, salt and pepper into a pot, whisk to combine and bring to the boil. Reduce by half. Remove the pot from the heat and stir in half of the cheese until melted.

Pour half of the cream mixture into a baking dish. Place the potatoes into the dish, upright, layered against each other so they are sitting up and partially submerged in the mixture. Pour the remaining sauce over the top and sprinkle over the remaining cheese.

Place into oven for 45 minutes, or until the potatoes are tender and golden on top.