* adapted from Gordon Ramsay's recipe
Ingredients:
Milk x 200ml
Double Cream x 200ml
Bay leaves x 1 to 2
Garlic Clove x 1 peeled and smashed
Potatoes (eg Desiree or Charlotte or May Queen) x 1 kg
Cheddar Cheese grated x 200g
Salt and Black Pepper
Extra Virgin Olive Oil
How To Make It:
1. Preheat oven to 200'C.
2. Lightly oil a deep ceramic baking dish.
3. Heat the milk, cream, bay leaf and garlic in a pan until simmering. When it begins to bubble up at the sides, turn off hear and leave to cool slightly.
4. Peel and finely slice the potatoes to rounds, using a mandolin.
5. Scatter 1/3 of the cheese over the bottom of the baking dish, the cover with a layer of the sliced potato, overlapping slightly. Season with salt and black pepper.
6. Continue layering until you have used all the cheese and potatoes.
7. Strain the creamy milk, discarding the bay leaf. Pour over the potatoes and gently pressing the potatoes down to help them absorb the liquid.
8. Sprinkle with a little more cheese and bake for 45 min or until the potatoes are golden brown and tender when prodded with a sharp knofe.
9. Leave to stand for a few min and serve.
Enjoy with your favourite meat dish!
