Ingredients

500gr double cream

2 garlic cloves crushed

6 sprigs of thyme

6 tablespoons wholegrain mustard

salt and pepper

8 medium potatoes

400Emmental cheese -grated

method

Preheat oven to 170/c gas 5, place double cream butter cloves , sprigs of thyme and wholegrain mustard into a saucepan ; season with salt and pepper and heat to low until simmering ; remove from the heat and set aside to infuse and cool. Thinly slice the potatoes and arrange in a vertical spiral and tightly packed in an ovenproof dish ,; pour the cooked cream mixture over the potatoes and top with Emmental cheese . Bake in about 1hour or until the potatoes are cooked through and the top is golden , serve immediately.

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