Dauphinoise Potatoes

Serves 4

5 medium spuds

250ml cream & 250ml skimmed milk

Rosemary and/or thyme

100g gruyere sliced very thinly

Slice potato on mandolin thin, 2-3mm (or easily with knife – second attempt without checking recipe I did 3-4mm and all fine)

Put 300ml cream with 200ml milk in pan

Season

Thyme

Try nutmeg

Simmer with potatoes for 3m

put on sliced gruyère

Put in mini casserole dishes

Oven 170 for 30m