Rich and satisfying, this playful twist on a potato gratin is one of those moreish sides that adds a touch of decadence to any roast.
Preheat the oven to 180°C. Grease a gratin dish with butter.
Put a pair of wooden spoons or chopsticks on each side of a potato (this to ensure you don’t cut right through) and cut thin, width-wise slices right along the top. Once you’ve sliced all of your potatoes, place them in a large bowl with the garlic, thyme, cream, milk, and cheeses, reserving half the parmesan for the topping. Ensure that the creamy mixture reaches right into the crevices.
Arrange the potatoes – sliced side up – in the gratin dish and pour over any remaining cream mix. Scatter over the reserved parmesan and bake for 70-90 minutes, or until golden and bubbling.
Shop the recipe:
1.6kg Agria potatoes
2 cloves garlic, thinly sliced 1 Tbsp thyme leaves
150g gruyere or havarti, grated
50g parmesan, grated