Lemony potato gratin

• zest 1 large lemon
• thyme sprigs↗4

  leaves only

• freshly grated nutmeg½ tsp tsp
• double cream↗200ml ml
• vegetable or chicken stock200ml ml

  (or gluten-free alternative)

• potato↗1 ¼kg kg

  peeled and very thinly sliced

• butter↗25g g

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Put the lemon zest, thyme, nutmeg, cream, stock and plenty of seasoning into a large saucepan and bring to a simmer. Add the potatoes, stir well, and cook gently for 8 mins until beginning to soften, stirring every so often so they don’t stick.

2. 2

   Grease a medium casserole dish using a little of the butter. Spoon the potatoes and creamy liquid into the dish and dot the remaining butter over the surface. Cover with foil and bake for 30 mins. Remove the foil and return to the oven for a further 30-40 mins until the potatoes are soft and the surface is golden. Leave to rest and cool for 15 mins before serving.