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