Method
1. Preheat oven to 160°C (140°C fan) / 320°F. Butter a large ovenproof dish.2. Prepare cream mixture:
In a saucepan, gently heat the double cream, milk, crushed garlic, salt, and pepper until just below boiling. Remove from heat.
3. Layer the potatoes:
Arrange a layer of sliced potatoes in the dish. Sprinkle a little grated cheese and some finely chopped Opies Pickled Walnuts over the top. Repeat layering until all potatoes, cheese, and walnuts are used, finishing with a layer of cheese.
4. Pour over cream:
Carefully pour the warm cream mixture over the potatoes.
5. Bake:
Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for another 15 minutes or until the top is golden and bubbling, and the potatoes are tender when pierced with a knife.
6. Rest and serve:
Allow to rest for 10 minutes before serving.
Ingredients
• 1kg potatoes (preferably waxy), peeled and thinly sliced
• 300ml double cream
• 200ml whole milk
• 2 garlic cloves, crushed
• 100g Opies Pickled Walnuts, finely chopped
• 100g Gruyère or mature cheddar cheese, grated
• Salt and freshly ground black pepper
• Butter (for greasing)
