I'll admit, I love thyme. I probably added a little too much to this recipe when I made it today. I have therefore halved it for the recipe below. I just think it works so well with the cream and potato and butter and garlic...all my favourites ingredients!
Mark loves potato bake, and I was never a fan until I started making this one. I originally used a a recipe I found in Marie Claire Taste 101 but I don't really go by that recipe any longer, I just put in what feels right.
Again, I cooked this for longer than necessary (and made extra so we would have leftovers). It probably only needs about an hour in the oven. I love dishes that take an hour or longer in the oven. This is because I love to prepare the dish before my guest arrive, put it in the oven just before they knock on the door and then spend some time with them while the meal is cooking.
300ml pouring cream
1/2 bunch thyme
2 cloves garlic bruised
2 dried bay leaves
Salt and Pepper
6-8 potatoes (depending on size, I used 9 medium potatoes) slices thinly
Place the cream, half the thyme, butter, garlic and bay leaves in a small saucepan. Heat until just boiling. Discard the bay leaves, thyme and garlic. Place the potatoes in layers in a baking tray. Add a little leftover thyme and salt and pepper to each layer. Pour the cream mixture over the top.
Cook for at least an hour, or until the top is crispy and the potato underneath is creamy and cooked through.