Michelin-Star Potato Dauphinoise

Ingredients

• 4 medium Maris Piper potatoes, peeled
• 1 garlic clove, peeled and halved
• 5 g fresh thyme leaves
• 100 g Comté cheese, finely grated
• 5 g fine salt
• 2 g freshly ground black pepper
• 300 ml double cream

Method

1. Preheat the oven to 170°C conventional.
2. Rub the inside of a heavy ovenproof gratin dish with the cut sides of the garlic clove.
3. Slice the peeled potatoes approximately 2 mm thick using a mandoline with its safety guard or a sharp knife.
4. Arrange an overlapping layer of potato slices across the bottom of the dish.
5. Season lightly with some of the salt, black pepper and thyme, then sprinkle over a small amount of grated Comté.
6. Add another potato layer and repeat the seasoning, thyme and cheese.
7. Pour over a portion of the double cream.
8. Continue building another 2 or 3 layers, distributing the potatoes, seasoning, thyme, Comté and cream evenly.
9. Arrange the neatest potato slices over the top to create an even finish.
10. Pour over the remaining cream and finish with the remaining salt, pepper, thyme and a generous layer of Comté.
11. Place a folded clean cloth in the bottom of a deep roasting tray. Set the gratin dish on the cloth.
12. Carefully add hot water to the roasting tray until it comes partway up the outside of the gratin dish, creating a bain-marie.
13. Bake for approximately 45 minutes, until a knife passes easily through the potatoes and the surface is golden brown.
14. Carefully remove the gratin dish from the water bath and allow it to rest for 5 to 10 minutes before serving.