• 300 ml British semi-skimmed milk
  • 200 ml British double cream
  • 3 garlic cloves, peeled and crushed
  • 3 sprigs fresh thyme, leaves picked
  • 2 fresh bay leaves
  • 1 kg Maris Piper potatoes, peeled
  • 1 large onion, finely sliced
  • 25 g unsalted English butter, plus extra for greasing
  • 40 g Swiss Gruyère, grated
  • 1 whole nutmeg


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Pour the milk and cream into a large saucepan. Add the garlic, thyme and bay leaves and bring to the boil. Remove from the heat and leave to infuse for 5 minutes.

  2. 2

    Meanwhile, thinly slice the potatoes on a mandolin or with a knife. Remove the bay leaves from the milk, then add the potatoes and onion. Return to the heat, bring to the boil and simmer for 3-5 minutes, stirring occasionally to prevent them sticking to each other.

  3. 3

    When the potatoes are just tender, spoon into a buttered 2-litre ovenproof dish, layering the potatoes as you fill the dish. Scatter the cheese on top, dot with the butter and grate over a sprinkling of nutmeg. Bake for 40 minutes, until golden brown on top and bubbling.

Nutritional Details

Each serving provides
  • Energy 1549kj 370kcal 19%
  • Fat 23.0g 33%
  • Saturates 14.0g 70%
  • Sugars 5.1g 6%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 532kj/127kcal

Each serving provides

31.0g carbohydrate 3.8g fibre 7.9g protein

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