4 large potatoes
300 mls milk
250 mls fresh cream
thyme to taste
nutmeg to taste
a drizzle of olive oil
- Peel the potatoes, either keep the skin on or peel. Wash and either using a mandolin or sharp knife, slice into thin slices. Pour a drizzle of oil into an ovenproof frypan, on medium-high heat add the potatoes and fry gently.
- Let it flavour for a few minutes then add the milk and cream. Continue adding the thyme and nutmeg then season to taste with salt and pepper. Cover and cook for 10 minutes.
- Preheat oven to 200C. Put the pan into the oven and cook for another 15 minutes.
- When cooked, remove from the oven, let cool for a few moments and serve.