Creamy potato & shallot gratin

• butter↗25g g
• shallots↗400g g

  thinly sliced

• bay leaf↗1
• thyme leaves↗1 tsp tsp
• double cream↗500ml ml
• grated nutmeg↗

  to season

• small pinch cayenne powder↗
• Desirée potatoes↗1kg kg

  peeled and thinly sliced

Step-by-step instructions

1. 1

   Heat most of the butter in a shallow pan. Add the shallots, bay leaf and thyme, and cook for 10 mins until soft, golden and sticky. Pour in the cream and bring to the boil. Turn off the heat, season with nutmeg and cayenne and leave to infuse.

2. 2

   Meanwhile, heat oven to 200C/180C fan/ gas 6. Place the potatoes in a pan of cold water, bring to the boil, then drain. Butter a large gratin dish, then layer it up with potatoes and cream, finishing with a good ladle of cream and shallots. Use a fish slice to press everything down. You can now cover and chill it for up to a day before baking, if you like. Bake for 40 mins or until golden and the shallots are starting to crisp.