Preheat oven to 180 degrees: Line a medium to large gratin dish with the butter and half a clove of the garlic clove.. Grate the rest of the garlic for later, grate the Cheddar cheese for later also. Now peel and slice thinly the potatoes approx a pound coin thickness, thicker potatoes require more cooking time... Line the bottom of the gratin dish with a single layer so it covers the base of the dish. Sprinkle some of the cheddar cheese over the top of the potatoes season with salt & pepper and sprikle some of the thyme over everything... Now put another layer of potatoes on top and repeat exactly to form another row... Form another row the same way until you use up the potatoes or reach the top of the gratin dish. In a seperate measuring jug add the cream the milk and the rest of the garlic and stir well. Now pour over the whole dish carefully as to not dislodge any of your potatoes, this mixture should just come to the top layer. Into oven on middle shelf for approx 1 hour 30 minutes, or until potatoes are cooked and topping is slightley browned...
Make sure the potatoes are not overlapping in the dish... Each layer nice and flat...
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|Serving Size: 1 Serving (90g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 62 (77%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 4.1g||21 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 18.5mg||6 %|
|Sodium 139.5mg||5 %|
|Potassium 54.5mg||1 %|
|Total Carbohydrate 2.5g||1 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 1.2g|
|Protein 3.4g||5 %|
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Calories per serving: 81
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