Dauphinoise potatoes

1. Slice potatoes as thinly as possible

2. Crush garlic and pop it into a suitable sized saucepan with the cream.

3. Season the cream with salt and pepper (slightly over generous with seasoning).

4. Add the butter, rosemary and thyme and bring to the boil.

5. Once the cream has boiled, strain and pur over the sliced potatoes in a mixing bowl and stir to coat the sliced potatoes evenly.

6. Add the potatoes back into the pan and simmer fr four to five mins.

7. Add the potato and cream mixture to the baking trya or gratin dish and evenly distribute potatoes.

8. Scatter with the cheese and cover with tin foil.

9. Place in a pre heated oven at 190oC for 15 to 20 mins.

10. Remove the tin foil and continue baking for a further 15 to 20 mins or until a knife can easily be inserted indicating the potatoes are cooked.

11. Note. The cooking times will vary depending on the size of the baking dish you use, and the thicker the gratin is the longer it will take to cook.