Ingredients

• 3 large potatoes 1.5kg - 50oz (I used an approx 8 x 8 inch Pyrex dish, 2 inch deep)
• 500ml - 17oz cream
• 1 large brown onion
• 2 garlic cloves
• 1 large sprig of fresh thyme (or tsp of dry)
• 1 bay leaf
• 80g - 3oz Cheddar cheese
• 60g -2oz Parmesan cheese
• Salt and pepper

Steps

• Step 1

  Preheat the oven to 350ºF or 180ºC.

• Step 2

  Wash and peel potatoes, trim off any eyes or unsightly bits.

• Step 3

  Trim a thin bit off the bottom of each potato, enabling them to sit flat without rolling.

• Step 4

  Cut into thin slices approx 1/8 of an inch or 3mm using a knife or a mandolin.

• Step 5

  Peel and slice the onion into thin slices.

• Step 6

  Pour the cream into a saucepan and place on heat, bringing it to a gentle simmer.

• Step 7

  To the cream add the thyme.

• Step 8

  Add crushed garlic.

• Step 9

  Add salt, approx 1tsp.

• Step 10

  Add a bay leaf.

• Step 11

  Add a generous amount of cracked pepper and mix ingredients. (keep simmering very gently for a few minutes)

• Step 12

  Using a ladle, add a little of your cream mixture into an oven proof dish coating the whole bottom.

• Step 13

  Add your potato slices to cover the whole bottom slightly overlapping each piece.

• Step 14

  Add a layer of onion (use one third) ensuring there’s enough onion covering all potatoes.

• Step 15

  Coat all potatoes with the cream mixture.

• Step 16

  Repeat layering process 2 more times (potato, cream mixture, onion).

• Step 17

  The fourth layer should just be potato plus the remainder of the cream mixture.

• Step 18

  Top with freshly grated Parmesan cheese.

• Step 19

  And a generous amount of grated Cheddar cheese.

• Step 20

  Bake at 180ºC – 350ºF for 60 minutes.

• Step 21

  Check to see if the potatoes are cooked by inserting a small knife or metal skewer. They should be very soft, no firmness at all, otherwise cook a little longer.

• Step 22

  Wait 20 minutes before serving so the potato layers stay nicely together.

Little Tips

You can also add Parmesan cheese on every layer if you prefer very cheesy.
Don't let the cream boil or it will overflow, keep an eye on it once on the stove.
Place potato slices in water to avoid them going brown. Then drain well before use.