Tuesday, 3 March 2015
8 potatoes, peeled and very thinly sliced
250 ml cream
300 ml milk
1 packet cream of chicken soup powder
2 garlic cloves, crushed
pinch of nutmeg
1/2 tsp fresh thyme
salt and black pepper to taste
2 cup grated cheese of your choice
Preheat the oven to 160°C.
Grease an oven-proof dish well and start layering the sliced potatoes.
Season each layer as you go.
Combine the cream, milk, soup powder, garlic, nutmeg and thyme and whisk well to en sure there are no lumps.
Season lightly and gently pour over the potatoes.
Take some cling wrap and just push down on the potatoes to make sure the ‘sauce’ has distributed well.
This is optional of course.
Top with the grated cheese and cover with foil.
Bake for 1 – 1.5 hours (if the potatoes have been pre-boiled, cook for 45mins to 1hour) until the potatoes are easily pierced with a knife.
Remove the foil and heat the grill of the oven.
Place the potatoes back in the oven and cook for another 10 minutes until the cheese is crisp and golden.