• 1 kg red skinned potatoes
  • 2 shallots
  • 2 cloves garlic
  • 2 tbsp chopped fresh thyme
  • 100 ml fresh double cream
  • 150 ml chicken stock (with no added salt)


  1. 1

    Preheat oven to 180°C, fan 160°C, gas 4. Peel and finely slice the potatoes. Finely chop the shallots and garlic, then mix with the fresh thyme.

  2. 2

    In a jug, mix the cream with the chicken stock. Layer the potatoes in a 1-litre ovenproof dish, sprinkling a little of the shallot mixture between each layer and pouring over the cream and stock.

  3. 3

    Bake for 35–40 minutes until the top is golden and the potatoes tender.

Nutritional Details

Each serving provides
  • Energy 1331kj 318kcal 16%
  • Fat 14.0g 20%
  • Saturates 8.4g 42%
  • Sugars 2.2g 2%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 402kj/96kcal

Each serving provides

39.9g carbohydrate 4.5g fibre 5.9g protein

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