Cheesy Potato Gratin
- 600 ml thickened cream
- 2 bay leaves
- 1.5 kilos potatoes’ peeled
- sea salt and pepper
- soft butter
- 120 g tasty cheese grated
Preheat the oven to 170C.
Put the cream and bay leaves in a large pot and bring to the boil. Reduce by a third.
Using a mandolin, slice the potatoes at the thinest setting.
Add the potatoes into the cream mixture and bring to the boil. Once boiled take the pot off the stove.
Grease an oven proof dish with the soft butter.
Pile half of the potatoes and cream into the dish - season generously and cover with half the cheese.
Top with the rest of the potatoes and cream. Season and top with the remaining cheese.
Place in the oven and cook for 45 minutes until golden and tender.