350 ml milk
350 ml double cream (or use creme fraiche if you want a lighter, more authentic version)
1 large clove garlic , peeled
1 sprig thyme
1 bay leaf
800g potatoes, peeled and thinly sliced
Salt and pepper
Preheat the oven to 200c (fan 180)
Pour the milk and cream into a large pan, add the garlic, herbs and seasoning and bring to the boil.
Simmer for 2 – 3 minutes
Slide the potatoes into the pan and stir very gently. Simmer for about 7 minutes until the tatties are only just tender.
Drain through a colander over a bowl to catch the milk. (Discard the thyme and bay leaf)
Layer the tatties in a shallow ovenproof dish, trickling some of the milk over each layer as you go – just enough so that when you press the tatties down you can see the milk pool a little.
Place the dish in a shallow roasting tin/tray ( to catch the dribbles) and bake for 15 – 20 minutes, or until golden brown. Allow to stand for 10 minutes before serving.