The Creamiest Potato Bake

Cook time 1 hour 30 minutes
Servings 4


Butter for greasing

1.5kg Desiree potatoes, peeled and finely sliced (preferably on a mandoline)

500ml cooking cream

3 cloves garlic, bruised

3 bay leaves

3 sprigs of thyme, leaves picked

Pinch of nutmeg

1 handful of gruyere or cheddar cheese

Salt & pepper

The Creamiest Potato Bake


Preheat the oven to 170°C and grease a 2L baking dish with butter. Rub one of the bruised garlic cloves all over the buttered dish. Add all the garlic to a large pot, along with bay leaves and the cream. Bring to the boil then turn off the heat to allow the cream to infuse for 15 minutes. Then discard bay leaves and garlic (optional)

Place the potato slices in a large bowl with the thyme leaves and season with salt and pepper. Toss and then add to cream. Coat the potato slices all over with cream.

Roughly layer the potatoes into the prepared baking dish and pour over any remaining cream. Sprinkle over the cheese and bake in the oven for 50-60 minute or until golden and the potatoes are cooked through. Check this by piercing with a knife, if it goes through easily, it’s ready.

Let it rest for 10 minutes before serving.