Ivy’s Potato Gratin

With Vintage Cheddar, Somerset Red, garlic & thyme

Serves: 8

Cooking time: 1 hr 45 mins

Gluten-free

• 25g/0.9oz Ivy’s Reserve Salted Butter, plus extra for greasing
• 2 shallots, finely sliced
• 4 garlic cloves, finely sliced
• 4 sprigs fresh thyme, leaves picked
• 250ml/8fl oz double/heavy cream
• 300ml/10fl oz whole milk
• ¼ fresh nutmeg, finely grated
• 1kg/2lb floury potatoes, such as Maris Pipers or King Edwards, peeled and thinly sliced
• 75g/2.6oz Ivy’s Reserve Vintage Cheddar, finely grated
• 75g/2.6oz Ivy’s Reserve Somerset Red, finely grated

1. Preheat the oven to 170°C/150°C fan/325°F/gas mark 3.
2. Melt the butter in a large high-sided frying pan over a medium-low heat. Gently fry the shallots, garlic and thyme for 5-6 mins, until softened with no colour.
3. Pour in the cream and milk, add the grated nutmeg, season and leave to infuse over a low heat for 2-3 mins.
4. Rub a large baking dish with a little extra butter. Arrange a third of the sliced potatoes in the dish and scatter over a third of the grated cheeses. Repeat this 2 more times, finishing by pouring over the infused cream. Use your hands to gently make sure that the potatoes are all in an even layer. Finally, scatter over the last of the cheese. Cover the dish tightly with foil and bake in the oven for 1 hr.
5. Remove the foil and return to the oven for a final 20-25 mins, until the potatoes are cooked through and golden on top.