Domino dauphinoise

• butter↗50g g

  melted

• small Maris Piper potatoes1 ½kg kg

  with skins

• bay leaf↗4

  torn in half

• double cream↗300ml ml
• thyme sprigs↗3

  leaves collected

Step-by-step instructions

1. 1

   Preheat the oven to 170 °C/150 °C fan/gas 3½. Grease a medium gratin dish (round or oval about 22 cm in diameter) with a little butter. Slice the potatoes very thinly – a mandoline or sharp box‑grater blade works well. As you slice, place the rounds in piles and arrange them in the dish, starting from the edge to form a band around the dish and then towards the centre. You want all the rounds to stand on their edges like dominoes. Place bay leaves between some of the slices.

2. 2

   Pour the cream and remaining butter over the potatoes, then sprinkle thyme leaves on top. Season to taste and bake for 1 hour until the potatoes are tender, then raise the oven temperature to 200 °C/180 °C fan/gas 6 for 10–15 minutes to brown the top.