Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 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.