• 3 large potatoes
  • 3 cloves of garlic
  • 300ml double cream
  • 2 sprigs of thyme
  • salt & pepper


Cook time: 35 mins. Serves 4

Possibly the simplest but most extra feeling dish there is. It’s always a special day with the dauph comes out. If you want to make it extra special, add a little grated cheese/parmesan on the top. You can also prep these ahead of time, they’ll last for up to a day in the fridge before baking.


Thinly slice the potatoes (peel or leave the skin on, I leave it on cos it retains all the fibre which we love and you can’t even tell it’s there.) Place in a bowl and cover with water – leave for about 5 mins.

Whilst the potato slices are soaking, finely chop the garlic and  place in a sauce pan with the cream & thyme and heat gently until steaming. 

Drain and rinse the potato slices. Arrange them in an oven proof dish, seasoning every few layers.

Finally pour over the cream. Bake at 180C for around 25 mins.

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