Yield: 6 servings
|200 millilitres||Double cream; (7fl oz)|
|100 millilitres||Milk; (3 1/2fl oz)|
|1 \N||Glove garlic; crushed|
|1 \N||Sprig thyme|
|\N \N||Salt and freshly ground black pepper|
|500 grams||Potatoes; peeled and sliced|
|\N \N||; (approximately 4mm|
|\N \N||; thick) (1lb 2oz)|
Preheat the oven to 190 C, 375 F, Gas Mark 5.
In a saucepan bring the cream, milk, garlic and thyme to the boil. Season with salt and freshly ground black pepper.
Layer the potato into a 18cm (7 inch) ovenproof dish and pour over the cream mixture.
Place the dish in the preheated oven and cook for 1 hour, until the potato is tender. If the top starts to brown too quickly cover with foil.
Notes Serve with meat or fish.
Converted by MC_Buster.
NOTES : French classic potato dish of layered potato with cream and garlic.
Converted by MM_Buster v2.0l.