Ingredients
The following ingredients have 10 Servings
- 1.25kg/ 2.5lb potatoes ((any, other than waxy potatoes, see Note 1))
- 2/3 cup (160 ml) milk ((full or low fat))
- 3/4 cup (185 ml) thickened cream (heavy cream) ((heavy cream))
- 1/3 cup mayonnaise (, preferably whole egg (or 1/4 cup cream) (Note 2))
- 1 1/2 tsp fresh thyme leaves (, plus more for garnish (or 1 tsp dried))
- 2 large garlic cloves (, minced)
- 3/4 tsp salt
- Black pepper
- 2 cups (200g) shredded cheese (, for mixing (Note 3))
- 1 cup (100g) shredded mozzarella cheese ( (or sub with another cheese, Note 3))
Instruction
- Preheat oven to 180C/350F (all types).
- Peel and cut the potatoes into 1 3/4 cm / 2/3" cubes. Place in a large bowl.
- Add all remaining ingredients except mozzarella. Mix.
- Pour into a 3 litre / quart baking dish (mine is 22cm / 9" square x 6 cm / 2.3" high).
- Cover with foil. Bake 60 minutes, or until potatoes are tender.
- Remove foil, sprinkle over mozzarella cheese. Bake for 25 minutes or until cheese is golden.
- Rest for 5 - 10 minutes before serving, garnished with extra theme leaves if desired.
