Potato gratin recipe

Preheat the oven to 180°C/fan160°C/gas 4. Heat the milk and cream together with the bay leaves, half the thyme and the nutmeg until just boiling. Remove the pan from the heat and leave the mixture to infuse for 10-15 minutes.

Meanwhile, heat the oil and butter in a pan and gently fry the onion until soft and starting to caramelise. Add the garlic and fry for a further minute, then remove from the heat.

Butter a 3 litre ovenproof dish and layer the potatoes with the onion, remaining thyme, parsley and most of the cheese. Strain the infused cream mixture into a jug, season and pour over the potatoes.

Sprinkle over the remaining cheese and bake for 60-70 minutes (depending on the depth of the dish) until golden. Cover with foil if the gratin browns too quickly on top. When done, the potatoes should be tender to the tip of a sharp knife. Stand for 10 minutes before serving.