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Ingredients
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Potatoes & aromatics
Cream mixture
Finishing
Method
Potatoes & aromatics
Prepare potatoes
Preheat oven to 180°C (350°F). Peel the potatoes and slice them very thinly (2–3 mm) using a sharp knife or mandoline so slices are uniform. Rinse the slices briefly and pat dry with a clean towel to remove excess starch and moisture.
Prepare garlic and herbs
Crush or finely mince 2 of the garlic cloves. Finely chop the fresh thyme leaves. Reserve the third garlic clove whole for rubbing the dish.
Butter a 20 x 30 cm (or similar capacity) ovenproof dish with half the butter. Rub the inside of the dish with the reserved whole garlic clove to infuse a subtle garlic aroma, then discard the clove.
Cream mixture
Make the cream
In a medium saucepan combine the double cream, whole milk, minced garlic, thyme, bay leaf, grated nutmeg, salt and black pepper. Warm gently over low heat until just below simmering (do not boil), stirring to combine and release the garlic and thyme aroma, about 5–7 minutes. Remove from heat and let sit for 5 minutes to infuse. Remove and discard the bay leaf.
Stir in 100 g of the grated cheese into the warm cream until partially melted and evenly distributed.
Assemble & bake
Layer the potatoes
Arrange a single overlapping layer of potato slices in the prepared dish so they cover the base. Pour a little of the warm cream mixture over to barely cover that layer (about 3–4 tbs). Season lightly with a pinch of salt and pepper. Continue layering potatoes, pouring cream between layers, and seasoning, until all potatoes are used. Press the stack gently to compact; the cream should come up between layers but may not cover the top completely.
Top and bake
Pour any remaining cream over the assembled potatoes. Sprinkle the remaining 50 g grated cheese evenly over the top and dot with the remaining butter cut into small pieces. Cover the dish with foil and bake in the preheated oven for 45 minutes. After 45 minutes remove the foil and bake uncovered for a further 20–30 minutes until the top is golden brown, the cream is bubbling around the edges, and a skewer slides into the potatoes with little resistance.
Allow the gratin to rest for 10–15 minutes before serving so the cream sets and slices hold together.