- 350 ml milk
- 350 ml cream
- 1 large garlic clove, sliced
- 1 sprig thyme
- 1 bay leaf
- Sea salt and white pepper, to season
- 600 g desiree potatoes, washed
- 4 free-range or organic egg yolks
- 90 g gruyère cheese
Preheat the oven to 180º C. Peel and cut the potatoes into approximately 1/2 cm thick slices. Place a large heavy-based saucepan over medium heat. Add the milk and cream, bringing to the boil. Add the garlic, herbs and seasoning and allow to simmer for 2 to 3 minutes. Gently place the potato slices into the milk-cream mixture and cook for 5 to 6 minutes or until just tender. Drain the potato slices, reserving the liquid. Allow the liquid to cool slightly, then carefully mix in the egg yolks.
On a lined baking tray, place a single layer of potato and top with grated gruyère cheese. Drizzle with a little of the reserved liquid. Repeat until all the potato has been used up. Sprinkle the remaining cheese over the top of the potato layers. Place in the oven for 15 minutes or until just brown and bubbling around the edges. Cut into portions with a sharp knife and serve.