Beetroot and potato gratin

Ingredients

• 500ml double cream
• 3 cloves of garlic, finely sliced
• sprig of fresh thyme
• 3 medium beetroot
• 2 large potatoes

Method

Place the cream, garlic and thyme in a pan and bring to a simmer. Then remove the pan from the heat and leave the ingredients to infuse for 10 minutes. Then put them through a sieve. Peel the beetroot and potato and slice them into very thin slices about the thickness of a £1 coin (you can use one of those mandolin things if you have one). Then place the beetroot and potato slices in alternate layers in a baking dish – top each layer with a little of the cream mixture and some salt and pepper. Place in a pre-heated oven and bake at 170C/gas mark 3½. It should take about 45 minutes. You can check to see if it’s done by sticking a knife in to the middle – it should go in without resistance.