Every so often comfort food like potatoes are a must. These won’t leave you disappointed and if you decide to leave the skin on the potatoes, which I don’t mind - it comes together quickly and bakes in the oven while you do other things. This recipe also works well if you replace the cream with non-dairy milk.

1 cup cream

2 garlic cloves, minced

2 Tablespoons butter

2 lbs. (1kg) Russet potatoes

1/2 teaspoon dried thyme

Salt & Pepper

nutmeg

1/3 cup blue cheese crumbles

Method

1. In a medium sauce pan warm the cream, garlic and butter - until the butter is healed. Set aside to cool. Can be done in advance.

2. Line an 8x8” pan with parchment paper.

3. You can peel the potatoes if you like, but I don’t mind the skin a prefer to save the time. Slice the potatoes 1/8” thick.

4. Layer the potatoes into 3 overlapping layers. On top of each layer, our 1/3 of the cream, sprinkle: salt & pepper, a few pinches of dried thyme and a few grates of nutmeg. Repeat.

5. Pour the remaining cream over the top of the potatoes and scatter the blue cheese crumbles on the top layer.

6. Bake 350f/180C for 1 hour & 15 minutes.

7. Allow to cool 10 minutes and serve.