1 tsp olive oil
150ml skimmed milk
1 large garlic clove, peeled and halved
4 rosemary sprigs, plus extra for sprinkling
1 bay leaf
1 shallot, roughly chopped
5 medium sized potatoes, thinly sliced
300g full-fat crème fraîche
75ml vegetable stock
Grated mature cheddar cheese (enough to cover potatoes)
Heat oven to 160C/140C fan/gas 3. Brush the oil over the bottom and sides of a 20 x 30 x 5cm ovenproof dish. Put the milk, garlic, 4 rosemary sprigs, bay leaf and shallot into a saucepan. Bring just to the boil, then remove from the heat and add a little pepper. Set aside to infuse.
Peel and then slice the potatoes very thinly. Layer the slices of potato on to the bottom of the dish, overlapping slightly, then season.
Take the bay leaf and garlic out of the infused milk and pour into a jug. Put the crème fraîche into a bowl, then gradually pour in the milk, whisking gently until smooth. Then gently add the stock mixing as you go. Next using a ladel pour the mixture over the potatoes in the dish just covering them. Layer up the next layer of the potatoes, again cover the potatoes with your mixture. Note: you will need to keep enough of the mixture to cover the final layer of potatoes. Now layer up your final layer and cover with your remaining sauce.
Next cover the potatoes with the cheese and a grind of pepper. Place the dish in the oven and bake for 1¼-1½ hrs until golden and tender – test by inserting a sharp knife through the potatoes. Stand for 5 mins before serving.
Enjoy guys, it’s really tasty and goes great with a salad.