Such a indulgent delicious treat, I’m making these ahead for Christmas, they freeze so well why not get organised, This is being made for a few days after Christmas when I’ve got dinner for 9 of us! This recipe tastes fantastic with so many meats and it’s a perfect side dish for a special dinner. I’m making it now to take the pressure off the day, so I can spend time with my guests! I will be serving it with a rib of beef, my favourite and with many other delicious veggies and Yorkshire puddings too!

Why not join me and get ahead for Christmas 🎄

Recipe By Emilys Home Cooked Kitchen

 8 - 10 servings

  • 4 cloves garlic diced finely
  • 200 grams gruyere finely grated
  • 1400 grams potatoes sliced
  • 600 ml double cream
  • 600 ml full fat milk
  • sprigs Rosemary
  • Generous sprinkling of salt
  • 2 tbsp butter

Pre heat the oven to 170 degrees. Take the cloves of garlic and dice finely, add a tbsp of butter to the pan and melt it on a medium heat.

When golden add the cream and milk mixture along with the salt, bring to the simmer.

Meanwhile peel and slice the potatoes fairly thinly.

Butter the casserole dish, then layer in the potatoes.

Round and round.

Pour over the heated creamy mixture. Add a few herbs if you like.

Take some tin foil, butter it and wrap it on the top of the dish. Place it in the oven, add another empty casserole dish on top to weight it down. Put it in the oven for an hour.

Take it out of the oven. With a knife poke the potatoes through to the bottom to check they are soft throughout. If not they need to go in for longer. Remove the chunky herbs, sprinkle on the cheese turn up the oven to 200 degrees. Place back into the oven for 15 - 20 minutes until golden.

Lift out, leave to cool! When cool wrap it with tin foil and place into the freezer!

Whenever they are needed take them out a day beforehand to defrost! Then reheat back in the oven at 160 degrees, covered with tinfoil it can take 30 - 45 minutes to warm through!

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